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Nutrition Facts
Serving Size 1 (62g) Recipe makes 4 servings The following items or measurements are not included below: sambal oelek
Calories 315
Calories from Fat 251		(79%)
Amount Per Serving		%DV
	Total Fat 27.9g	43%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 15.2g
	Trans Fat 0.1g
Cholesterol 44mg		14%
Sodium 58mg		2%
Potassium 74mg		2%
Total Carbohydrate 11.9g		3%
	Dietary Fiber 0.6g	2%
	Sugars 0.5g
Protein 4.8g		9%
detailed view... how is this calculated?

Calamari Special

Recipe #24858 | 25 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: William (Uncle Bill) Anatooskin
Apr 10, 2002

This is one of the nicest and best tasting calamari recipes that I have eaten. I find that the calamari is not tough as I have experienced in many restaurants. A friend Chef and I developed this marvelous recipe that is so easy to prepare.

SERVES 4 (change servings and units)

Ingredients

1/2 lb frozen calamari
1/4 cup all-purpose flour
1/4 cup japanese panco breadcrumbs or regular fine dry breadcrumb
1/2 cup vegetable oil (for frying)
2 garlic cloves, minced
1 tablespoon sambal oelek (red hot pepper flakes sauce)

Directions

1
Firstly, prepare a deep-fryer with a good vegetable oil and heat to 375 degrees F.
2
Defrost calamari and cut into 1/4 inch strips.
3
In a medium size mixing bowl, mix together flour and Panko bread crumbs.
4
Toss calamari strips in flour/crumb mixture to coat.
5
Flash fry coated calamari in prepared deep-fryer for about 15 seconds.
6
Deep fry in small amounts.
7
In a frying pan, heat 1/2 cup of vegetable oil to medium-high heat.
8
Add garlic and Sambal Oelek and stir well.
9
Sauté flash-fried calamari for about 1 minute or until nicely light brown.
10
Serve calamari with your favorite dip.

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Browse similar recipes by category

Course > Appetizers
Course > Side Dishes
Main Ingredient > Seafood > No Shell > Squid
Cuisine > Asian > Eastern
Preparation > Time to Make > < 30 mins
Preparation > Presentation > Finger Food
Preparation > Technique > Deep Fry

Featured Reviews for This Recipe

From: Chef Husker7

On Feb 24, 2009

This is just the recipe I have been looking for. It's wonderful. We didn't use the red hot pepper flakes because of the kids. We made Marmalade Sauce for Shrimp or Calamari (Just like Outback) to dip in (marmalade sauce). Thank you!! 5+ stars

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From: Bethany Taylor

On Feb 10, 2008

I'm not rating this because I must have done something wrong. I flash fried them, then when I reheated in the oil/ sambal oelek all of the coating came off and it was a big clumpy mess. Squid is pretty inexpensive around here, so I may try again.

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From: Pesto lover

On Feb 9, 2008

Wow! Another great recipe. These turned out much tastier than what we usually get in restaurants. Thanks for sharing.

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From: Chef floWer

On Oct 29, 2007

*8 Jan 2007 review:* I love calamari The flavours an texture of this dish didn't let me down. I halved the vegetable oil for frying as I thought it was a bit to much. The flour/crumb mix didn't stick to the calamari as much as I expected to stick. However I would make it again maybe dip it into a liquid first then the flour/crumb mix. I didn't need to serve it with a dip as the garlic and sambal oelek flavours was excellent. Thank you Uncle Bill Update I finally found wonderful calamari and I wanted to try this recipe again, this time I used a milk wash to make the breadcrumbs/flour stick better and it worked! I also didn't fry the calamari just added a little oil in the pan but kept everything else as written. The flavours were still outstanding.. Thank you again Uncle Bill.

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