Deep-fried calamari with Thai-style dip



500g squid tubes


For the batter


2 tsp coconut flour

3 tbsp tapioca flour

3 egg whites

½ tbsp soy sauce

1 tsp cornflour

½ tsp brown sugar

1 tsp finely chopped chilli

½ tsp minced garlic

Black pepper to taste    


For the Thai-style dipping sauce


3 tbsp oyster sauce

1 tbsp minced ginger

1 tbsp honey

1 tsp green peppercorns

100ml water  



  1. Heat the oil in a deep fat fryer or suitable saucepan to 180C. If you don't have a thermometer, try placing one piece of the squid in the batter to test if it's hot enough for cooking yet
  2. Place the squid tubes on to a chopping board and slice down one side to open them up
  3. Using the tip of a small paring knife, diagonally score the inside of each tube, from the top left-hand corner to the bottom right
  4. Diagonally score again in the opposite direction i.e. from the top right-hand corner to the bottom left
  5. Slice the tubes into three or four pieces and set aside
  6. Combine all the batter ingredients by stirring in a mixing bowl
  7. Mix all the dipping sauce ingredients in a saucepan. Place on a medium heat and bring to the boil, simmer for 3 - 5 minutes
  8. Remove your sauce from the heat and allow to cool slightly
  9. Dip the squid slices into the batter. Allow the excess to drip off and carefully place into the hot oil
  10. Cook for 2 - 4 minutes, or until the batter is golden brown, remove from the oil and drain on some kitchen roll
  11. Repeat the process with the remaining squid
  12. Once all the squid is cooked, serve with the sauce on the side for dipping, or pour the sauce over the squid as a coating and finish with a sprinkling of finely-sliced spring onions

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