Thai-Style Panko Crusted Squid with Sweet Chili Sauce
Instructions
- 1
Clean squid thoroughly, pat dry with paper towels, and cut tubes into 1cm thick rings. Keep tentacles whole if small, or cut larger ones in half.
- 2
Set up breading station with three shallow dishes: flour in the first, beaten eggs mixed with curry paste and coconut milk in the second, and panko mixed with lime zest in the third.
- 3
Season squid pieces lightly with salt, then dredge each piece in flour, shaking off excess.
- 4
Dip floured squid into the egg mixture, ensuring complete coating, then roll in panko mixture, pressing gently to adhere.
- 5
Heat oil in a heavy-bottomed pot or deep fryer to 180°C (350°F). Test temperature with a small piece of panko - it should sizzle immediately.
- 6
Fry squid in small batches for 2-3 minutes until golden brown and crispy. Don't overcrowd the oil as this will lower the temperature.
- 7
Remove with a slotted spoon and drain on paper towels. Season immediately with a light sprinkle of salt.
- 8
Arrange on serving platter, garnish with fresh cilantro, and serve hot with sweet chili sauce for dipping and lime wedges on the side.
Chef's Note
"The key to perfectly tender squid is quick cooking at high heat - any longer than 3 minutes and it becomes rubbery. Adding curry paste to the egg wash infuses Thai flavor throughout the coating, while the lime zest in the panko adds a bright citrus note that complements the sweet chili sauce beautifully."
