Panko-crumbed calamari rings with soy and lime dipping sauces. (Photo: Tony Jackman)
The calamari
Ingredients
500 g calamari rings
150 g Panko bread crumbs
150 g flour
3 eggs, beaten
Salt, pepper and garlic flakes to taste
Coconut oil for frying in batches
Lemon or lime juice
Method
Have a paper-lined bowl to hand for draining the cooked calamari rings.
Rinse calamari rings in cold water and dry thoroughly.
Season flour with salt, pepper and garlic flakes in one bowl, pour panko bread crumbs into another, and beat 3 eggs in a third.
Heat coconut oil about 3cm deep in a pan over a medium heat.
Dip a few rings at a time in seasoned flour, then in egg, then in bread crumbs.
Fry coated calamari in batches in hot oil for 2 minutes, turn and cook for 1 minute more. Remove to drain. Squeeze a little lemon or lime juice over.
Note: The quantities of crumbs and flour are a guide. If you run out, add more...
Soy dipping sauce
Ingredients
2 Tbs sweet soy sauce such as kecap manis
1 Tbsp dark soy sauce
2 Tbsp fish sauce
1 Tbsp ponzu
1 tsp sesame oil
2 Tbsp sriracha or sambal oelek
Juice of 1 lime
2 or 3 garlic cloves, finely chopped
Method
Combine all ingredients in a bowl. Leave to steep for the flavours to develop.
Lime dipping sauce
Ingredients
Juice of 1 lime
1 Tbsp mirin
1 Tbsp brown rice vinegar
2 Tbsp fish sauce
1 or 2 red chillies, thinly sliced
1 scallion/ spring onion, thinly sliced
Method
Combine all liquid ingredients in a bowl. Slice chillies and spring onions thinly and add. Leave to steep for the flavours to develop. DM/TGIFood
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