Crispy Squid with Zingy-lime-daise
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Snacks and finger foods bring variety to your menu—especially with squid, an all-day favourite. Take it up a notch with bold new dips, like this zingy lime hollandaise!
Crispy Battered Calamari with Thai Lime Hollandaise
Rated 5.0 stars by 1 users
Category
All Day
Cuisine
Thai
Author:
Andrew Harrington
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Crispy Battered Calamari with Thai Lime Hollandaise
Enjoy the rich flavours of caramelised baked vegetables with this recipe featuring Morella Grove Extra Virgin olive oil and caramelised balsamic vinegar. These savoury and sweet vegetables make the perfect side dish for any meal.
Ingredients
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Calamari (tubes or pieces) – 1kg
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Plain flour – 50 g
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Rice flour – 60 g
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Bicarbonate of soda – 5 g
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KNORR Thai Lime Powder – 30 g
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KNORR Gluten-Free Hollandaise Sauce – 800 ml
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Ice-cold water – as needed
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Lime wedges – to serve
Directions
Method
Prepare the fryer: Preheat the deep fryer to 190°C.
Prepare the Calamari
If using squid tubes, split them open, clean thoroughly, and lightly score the inner surface.
Cut into thin strips for even cooking.
In a medium bowl, sift together the gluten-free plain flour, rice flour, and bicarbonate of soda.
Gradually add ice-cold water, whisking until you reach a smooth, light batter consistency.
In a small saucepan, combine the KNORR Gluten-Free Hollandaise Sauce with KNORR Thai Lime Powder.
Heat gently, stirring until well combined. Keep warm.
Cook the calamari:
Dip the calamari strips into the batter, ensuring an even coating.
Carefully lower them into the hot oil and fry until golden brown and crispy.
Remove and drain on paper towels.
Arrange the crispy calamari on a serving plate.
Drizzle with the warm Thai lime hollandaise or serve it on the side as a dipping sauce.
Recipe Note
Garnish with fresh lime wedges for an extra citrusy kick.
Enjoy this crispy, zesty calamari with a tangy Thai lime hollandaise twist! 🍋✨