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Five-Spice Calamari With Dipping Sauce


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Five-Spice Calamari With Dipping Sauce 0 Picture


  • 2 tablespoons oriental sesame oil
  • 2 tablespoons minced shallot
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons fish sauce (nam pla) (available at Asian markets)
  • 1 teaspoon dry mustard
  • 1 garlic clove minced
  • 1/4 cup mayonnaise
  • Vegetable oil for frying
  • 1 cup all-purpose flour
  • 1 tablespoon Chinese five-spice powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 cup buttermilk
  • 15 ounces cleaned calamari tentacles left
  • whole, bodies cut into 1/2" rings


Servings 4


Step 1

For dipping sauce: Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)

For calamari: Pour oil to depth of 3 inches in heavy large pot. Heat to 350 degrees. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk.

Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.

This recipe yields 4 to 6 appetizer servings.

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