Thai Calamari with Dip

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• SERVES 3-4 as an Appetizer
• 2 large frozen (or freshly prepared) squid tubes; OR 3-4 medium tubes. If frozen, thaw quickly in a bowl of cool water.
• 1/2 cup semolina flour (a type of granular wheat flour available at health food or specialty food stores)
• 1/2 tsp. salt
• 1 cup (or more) vegetable oil (such as canola) for frying
• optional: bed or lettuce or fresh coriander for serving
• DIPPING SAUCE:
• 1/4 cup thick (good-quality) coconut milk
• 2 Tbsp. fish sauce
• juice of 1/2 lime
• 1-3 tsp. brown sugar (or more to taste)
• 1 fresh red chilli, minced OR 1 tsp. chilli sauce (or more if you like it extra spicy)
• 1 inch galangal or ginger, finely grated
• optional garnish: handful of fresh coriander and/or 1 tsp. ground peanuts

Preparation:

1. First, make the sauce by mixing all sauce ingredients together in a small bowl.
2. Taste-test the sauce for saltiness and spiciness. Add more fish sauce if not salty enough (if too salty, add more lime juice). If not spicy enough, add more chilli sauce or fresh chilli (if too spicy, add more coconut milk). Set sauce aside until later. Note: If you find the sauce is too thin, simply place in the refrigerator until you're finished frying the calamari (it will thicken up in cooler temperatures).
3. Pour semolina flour into a shallow bowl or onto a plate. Stir in the salt. Set aside.
4. Place [thawed] squid tubes horizontally in front of you on a cutting board. Using a sharp knife and cutting towards you, simply make slices about 1/2 inch wide. This will create rings that are about 1/2 inch wide.
5. Open up the calamari rings and roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove.
6. Pour oil into a small or medium-sized frying pan (the larger the pan, the more oil you will need). The oil should be about 1 inch deep.
7. Turn heat to medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready. Turn heat down to medium (or around #6 on your dial).
8. Place as many rings into the oil as can comfortably fit at one time. Be sure to stand back, as sometimes the oil can splatter and "pop" as the calamari cooks. Allow to fry about 1 minute, then turn the rings over to cook on the other side. The calamari should turn a light golden brown. Do no over-cook, or the calamari will turn rubbery.
9. When rings are done frying, remove from the oil and place on an absorbant towel or paper towel to drain.
10. Serve immediately while still hot. If desired, place calamari on a bed of lettuce or fresh coriander. Serve with the coconut dipping sauce, and ENJOY!