Crispy on the outside and tender inside, this crispy calamari dish will be your go-to. Drizzled with lemon juice, it makes the perfect summer appetizer!
Recipe: Crispy Calamari
*Ingredients:*
540g (19 oz) of calamari
375ml (1 ½ cups) of milk
180g (1 ½ cups) of cornstarch
1 medium egg, beaten
1 large brown onion, sliced
7 to 8 cloves of garlic, minced
3 or 4 chillies, sliced
Salt and black pepper
*Instructions:*
1. Pour milk in a bowl, add ½ teaspoon of salt and stir. Soak the calamari in the salty milk for 30 minutes to 1 hour in the fridge.
2. Wipe dry the calamari. Place the calamari tube on a cutting board. Using a sharp knife, slice down one side of the tube from top to bottom to open it into a flat sheet.
3. Place the opened tube flat on your cutting board with the inner (softer) side facing up. Make evenly spaced horizontal and vertical cuts across the entire piece. Cut the calamari into smaller pieces. Transfer to a bowl. Add ½ teaspoon of salt, ¼ teaspoon of pepper and the beaten egg. Mix until well combined.
4. Add cornstarch to a bowl. Add ½ teaspoon of salt and ¼ teaspoon of pepper. Mix. Coat the calamari with the cornstarch mixture. Place on a baking tray lined with parchment paper. Allow the coated calamari to sit for at least 15 minutes before frying.
5. On medium high heat, heat some oil. Fry the calamari for 5 to 6 minutes until golden brown and crispy. Flip over halfway. Place on paper towel to absorb excess oil.
6. In a wok or pan, heat some oil on medium high heat. Sauté the onion for 4 minutes. Add the chilli and garlic. Season with salt to taste. Cook for 3 ½ minutes, stirring frequently. Add the calamari and mix for about 1 minute. Turn off heat.
7. Serve immediately with lemon wedges. Sprinkle shichimi togarashi on top (optional).
*Notes/Tips:*
– The calamari can last in the fridge in an airtight container for up to 3 days.
– Do not skip the soaking part since this helps to tenderize the calamari.
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Dining and Cooking