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A spicy calamari recipe made with yuzu sriracha.

Spicy Calamari Recipe with Yuzu Flavored Sriracha

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    30 mins

  • Cooking

    10 mins

Other/ Fusion Fusion Dairy Bread Seafood Appetizer Less Than 60 mins

Pair a quick calamari recipe with Yuzu Sriracha for the perfect easy appetizer! Buttermilk, calamari, breading, and Lee Kum Kee Yuzu Flavored Sriracha are the key ingredients.

 

Calamari is a common restaurant appetizer staple, but its also incredibly easy to make at home! This version involves a quick buttermilk marinade to help tenderize the calamari before cooking. The Lee Kum Kee Yuzu Flavored Sriracha can be used in both the marinade and as a dipping sauce, lending its citrusy and spicy flavors throughout the entire recipe!

What You Will Need

Ingredients

  • 1 lb. clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
  • Kosher salt, to taste
  • 1 1/2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1/2 tsp. baking powder
  • 3/4 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 1/2 tsp. cayenne pepper
  • Grape seed oil, for frying
  • Lemon wedges, for serving

Marinade

  • 1/2 cup buttermilk
  • 2 Tbsp. Lee Kum Kee Yuzu Flavored Sriracha Sauce

Dipping

  • Lee Kum Kee Yuzu Flavored Sriracha Sauce, for dipping

Made with
Lee Kum Kee products

Yuzu Flavored Sriracha Chili 178ozresized

Chili Sauces, Sriracha Sauces

Yuzu Flavored Sriracha Sauce

How to make it

  1. In a medium bowl, whisk together buttermilk and Lee Kum Kee Yuzu Flavored Sriracha Sauce. Add squid rings and tentacles, stir to coat, and refrigerate for 30 minutes.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, oregano, black pepper, and cayenne until well combined.
  3. Set a colander over a bowl. Working in batches, remove squid from the marinade, letting excess drip off. Toss in the flour mixture to coat thoroughly, then transfer to the colander. Repeat until all squid is coated.
  4. Preheat oven to 150°F. Line a sheet pan with a wire rack topped with paper towels. In a deep pot, heat 4 inches of grape seed oil to 350–365°F. Test the oil with one ring—if it bubbles and floats, it’s ready.

  5. Fry the squid in batches for 2–3 minutes, or until golden brown and crisp. Transfer to the prepared rack and immediately season with kosher salt. Keep warm in the oven while frying remaining squid. Transfer fried calamari to a serving platter. Squeeze lemon over the top and serve immediately with extra Lee Kum Kee Yuzu Flavored Sriracha on the side for dipping.

     

    Click here to get more recipe ideas for yuzu sriracha and find Lee Kum Kee Yuzu Flavored Sriracha Sauce near you!

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