Crispy Battered Calamari with Thai Lime Hollandaise

Crispy Squid with Zingy Lime Hollandaise

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

Andrew Harrington

Servings

6

Prep Time

35 minutes

Cook Time

15 minutes

Calories

722

Cuisine

Thai

Category

All Day

Crispy Battered Calamari with Thai Lime Hollandaise

Crispy golden battered calamari, lightly seasoned and fried to perfection, served with a vibrant Thai lime hollandaise for a zesty, creamy finish. Perfectly balanced with fresh citrus notes and a subtle touch of spice.

Crispy Battered Calamari with Thai Lime Hollandaise

Ingredients

  • Calamari (tubes or pieces) – 1kg

  • Plain flour – 50 g

  • Rice flour – 60 g

  • Bicarbonate of soda – 5 g

  • KNORR Thai Lime Powder – 30 g

  • KNORR Gluten-Free Hollandaise Sauce – 800 ml

  • Ice-cold water – as needed

  • Lime wedges – to serve

Directions

  1. Method

  2. Prepare the fryer: Preheat the deep fryer to 190°C.

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  1. If using squid tubes, split them open, clean thoroughly, and lightly score the inner surface.

    Cut into thin strips for even cooking.

  2. 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.

  3. In a small saucepan, combine the KNORR Gluten-Free Hollandaise Sauce with KNORR Thai Lime Powder.

    Heat gently, stirring until well combined. Keep warm.

  4. 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.

  5. 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.
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