Sandra Djohan

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Lemongrass-Infused Calamari Fritters with a Spicy Peanut Sauce


For the Calamari

  • 3 squid tubes (skinned and cleaned)
  • 1 cup breadcrumbs
  • 1 onion
  • 3 stalks lemongrass
  • 2 garlic cloves
  • 3 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 2 tsp salt
  • 1 1/2 tbsp brown sugar
  • 2 tbsp oil
  • 2 tbsp water

For the Peanut Sauce

  • 1 cup peanuts
  • 2 tbsp red chili paste
  • 1 tbsp chili oil
  • 1/2 cup coconut milk
  • 2 tbsp brown sugar
  • 1 tbsp sweet soy sauce
  • 1/4 cup tamarind juice

Instructions

For the Calamari:

  • Add all the ingredients, except the squid and breadcrumbs, into a food processor. Blitz till a smooth paste forms
  • If the marinade is still lumpy add a bit more water and mix again
  • Meanwhile, slice the squid tubes into 1/2 inch thick rings
  • Place them into a bowl and pour the marinade over them. Mix well so that all the rings are coated evenly
  • Cover and refrigerate for at least 10 hours for the marinade to infuse with the calamari
  • When they are ready to be cooked, sprinkle the breadcrumbs generously over the calamari and coat well
  • Heat oil in a pan and when it starts to bubble then add the calamari, one at a time otherwise the marinade will make them stick to each other
  • Cook till they are crisp and golden brown
  • Place on a kitchen towel to soak up the excess oil
  • Serve while hot

For the Peanut Sauce:

  • Add all the ingredients into a blender and pulse
  • Do not blitz the mixture too much as the peanuts need to be slightly chunky. Taste for spiciness to adjust the flavors to your palate
  • Pour into dishes and serve.

 

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