Thai-Inspired Crispy Calamari and Watercress Salad
Crispy calamari is a delicious and popular appetizer or main course. It's made with squid rings that are coated in a light batter then deep-fried. The result is a golden-brown, crispy exterior with a tender and juicy interior. In this version, fried calamari and watercress are tossed with chili-lime sauce, fresh mint, Thai chiles, and peanuts for an irresistible Asian-inspired calamari. Dairy-free and gluten-free (with tamari instead of soy sauce).
Servings: 4 servings
Calories: 197kcal
Video
Equipment
Ingredients
For the chili-lime sauce
- ½ cup lime juice, about 4 limes
- ¼ cup low-sodium soy sauce
- 2 Tbsp fish sauce
- 1-2 Thai chilis (aka: birds eye chilis)
- 1 Clove garlic
- 1 Tbsp granulated sugar
For the calamari
- Neutral oil, such as grapeseed, avocado, or canola oil
- ½ cup rice flour
- 1 cup soda water
- 2 oz watercress
- 8 oz baby calamari, cleaned, rings and bodies
- 1 medium shallot, minced, about 1-2 Tbsp
- 1 Tbsp Tbsp chives, thinly sliced
- 2 Tbsp Tbsp mint, finely chopped, plus more for serving
- Kosher salt, to taste
- 2 Tbsp roasted peanuts, roughly chopped, for serving
- 1-2 Thai chilis, thinly sliced, for serving
- Lime wedges, for garnish
Instructions
- Make the chili-lime sauce. Place ½ cup lime juice, ¼ cup soy sauce, 2 Tbsp fish sauce, 1-2 Thai chilis, 1 clove garlic, and 1 Tbsp sugar in a blender (use 1 chili for less spice and 2 chiles if you like it really hot), then process until very smooth. Strain through a sieve, then set aside until ready to serve.
- Heat the oil. Add enough neutral oil to come up about 3-inches in a large saucepan or pot. Heat over medium-high heat until the oil reaches 375°F/190°C.
- Make the tempura batter. Whisk together ½ cup rice flour and 1 cup soda water until very smooth.
- Dredge, then fry. Add the calamari and watercress (breaking it apart with your hands into smaller pieces, as needed), then thoroughly coat. Carefully shake off any excess batter, then transfer the calamari and the watercress to the hot oil. Cook in batches, about 3 minutes at a time, until the calamari and watercress are a light golden brown. Use a spider to transfer to a paper towel lined wire rack or baking sheet, then sprinkle liberally with Kosher salt.
- Dress the salad, then serve. Place fried calamari and watercress in a large mixing bowl. Add 1 Tbsp minced shallots, 1 Tbsp chives, 2 Tbsp chopped mint, then drizzle with as much of the chili-lime dressing as you like. Toss well, then serve with thinly sliced lime wedges (optional), Thai chilis, mint, and crushed peanuts.
Notes
- Make ahead: Best enjoyed fresh. If needed, cool completely and refrigerate on paper towels; reheat in the oven or air fryer until crisp (don’t overcook).
- Freezing: Not ideal, but calamari can be frozen up to 2 months. Reheat from frozen at 375°F/190°C until hot and crisp. Fried watercress doesn’t freeze well.
Nutrition
Calories: 197kcal | Carbohydrates: 28g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 132mg | Sodium: 1701mg | Potassium: 417mg | Fiber: 2g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 1mg
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