Calamari with Apricot Dipping Sauce Recipe

Name: Calamari with Apricot Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18-ounce) jar apricot jam; 2 tablespoons less sodium soy sauce; 3 tablespoons minced green onion (white and pale green part only); 2 teaspoons minced fresh ginger; 2 large garlic cloves, minced or pressed; 1 tablespoon freshly squeezed lime juice (juice from 1/2 medium lime); 1 tablespoon Asian hot chili sauce or a dash of Tabasco red pepper sauce; 2 egg whites (from large eggs); 1 egg; 3 sliced jalapeno peppers with seeds; 1 pound cleaned calamari (without tentacles); 1/4 cup fish sauce (nam pla); 3 1/2 cups flour; 2 cups cornstarch; 1 teaspoon baking powder; 1/4 cup chili powder; 3 tablespoons coarse sea salt or Kosher salt; Peanut oil for frying; Whisk; Thermometer (to test oil temperature); Vegetable peeler (to peel ginger)

Servings: persons

1 (18-ounce) jar apricot jam
2 tablespoons less sodium soy sauce
3 tablespoons minced green onion (white and pale green part only)
2 teaspoons minced fresh ginger
2 large garlic cloves, minced or pressed
1 tablespoon freshly squeezed lime juice (juice from 1/2 medium lime)
1 tablespoon Asian hot chili sauce or a dash of Tabasco red pepper sauce
2 egg whites (from large eggs)
1 egg
3 sliced jalapeno peppers with seeds
1 pound cleaned calamari (without tentacles)
1/4 cup fish sauce (nam pla)
3 1/2 cups flour
2 cups cornstarch
1 teaspoon baking powder
1/4 cup chili powder
3 tablespoons coarse sea salt or Kosher salt
Peanut oil for frying
Whisk
Thermometer (to test oil temperature)
Vegetable peeler (to peel ginger)

1
Mix all of the Apricot Dipping Sauce ingredients together in a saucepan over low heat.
2
Set the sauce aside until ready to serve.
3
It may be made ahead, refrigerated and reheated.
4
Slice the calamari into 1/2-inch wide strips if necessary.
5
In a mixing bowl, whisk egg whites and egg until foamy.
6
Add the jalapeno pepper slices, calamari slices and nam pla to the mixture and let sit at least an hour or overnight in the refrigerator.
7
Mix the breading ingredients together.
8
Coat the calamari and the jalapeno peppers in the breading.
9
Heat the oil to 360F (test with a thermometer).
10
Fry approximately 30 to 40 seconds or until crispy.
11
Drain on paper towels.
12
Move to serving platter and serve with the warm Apricot Dipping Sauce.

845

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (18-ounce) jar apricot jam, 2 tablespoons less sodium soy sauce, 3 tablespoons minced green onion (white and pale green part only), 2 teaspoons minced fresh ginger, and more.

Yes, Calamari with Apricot Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Calamari with Apricot Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions