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Thai crispy calamari

Chef’s Skillet

2 clean tubes squid, sliced 2” by 2”
Gogi flour (Thai tempura flour)
2 tablespoons sweet Thai chili sauce
1 tablespoon vinegar
Fried red onion (thin sliced)

First, make the sauce by mixing the Thai chili sauce with the vinegar. The Thai chili sauce has a sweet and spicy flavor while the vinegar adds some sour flavor on top. Adjust the ratio as you like.

Mix the squid with the flour. Then fry in hot oil until it is cooked. Set it on a pan.

Cook the squid with the pre-mixed sauce in the pan until they are well mixed in.

Garnish with fried onion and crispy Thai basil leaves as you like.

BY SUTHARIN “PIA” KAMUNTIP
Chef
Chedi Thai Bistro
737 Pearl St., Ste. 110
La Jolla, CA 92037
858-551-8424
chedithaibistro.com



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Posted by LGBT Weekly on Jul 21, 2011. Filed under Chef's Skillet. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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