Thai Calamari Recipe (Pla Muk Tod)
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This is the best Thai calamari recipe, easy to make with a light and crispy batter. Serve pla muk tod as a snack or appetizer with your favorite dipping sauce!
Tip: Try one of my other squid recipes later! My family loves yum pla muk, a refreshing salad, and grilled squid is perfect for a summer BBQ.
What is Thai calamari?
Thai calamari, or pla muk tod, is crispy fried squid coated in a light tempura batter. It’s seasoned with garlic, pepper, and fish sauce, giving it a savory, salty flavor that’s great with a dipping sauce.
Thai fried squid
This is one of my favorite things to serve at any party! Just like my fried wontons and vegetable spring rolls, you can prepare them in advance and fry when you’re ready to serve.
What you’ll love most about this recipe for Thai calamari is how simple it is, allowing you to actually enjoy your own party.
Simply dip the tempura batter coated squid into hot oil and fry it to golden perfection. Then serve with your favorite Thai dipping sauce. They’ll disappear in a minute!
Ingredient notes
Find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!
- Squid – You can use baby squid or larger squid cut into rings, or use tentacles.
- Tempura flour – Essential for giving the calamari a light and golden, crunchy coating.
- Ice-cold water – Mixed with tempura flour to form a light, airy batter.
- White pepper
- White sugar
- Fish sauce – A key ingredient in Thai cuisine that infuses the calamari with umami and savory notes. My favorite brand is Megachef.
- Chilies – You can add more or fewer chilies to taste for spicy calamari.
- Garlic
- Oil – For deep-frying, I recommend using a neutral oil with high smoke point, like canola oil or vegetable oil.
How to make fried calamari
Step 1: Use a mortar and pestle to crush the garlic and chilies until you get a rough paste.
Step 2: Transfer the paste to a mixing bowl. Add fish sauce, white pepper, and sugar. Stir well until the sugar dissolves and everything is combined.
Step 3: Add the squid rings to the bowl and gently toss to coat evenly with the marinade.
Step 4: Sprinkle in the tempura flour and toss, then slowly pour in ice-cold water, mixing gently until you have a smooth, light batter that clings to the squid.
Step 5: Heat oil in a wok or deep pan over medium heat. When the oil is hot, add the squid one piece at a time. Fry in batches and turn occasionally until golden and crispy.
Step 6: Remove the fried squid and place it on a colander or paper towel to drain excess oil. Serve hot with your favorite dipping sauce! Optionally, garnish with freshly chopped green onions and cilantro. Add a lime wedge for a tangy note.
Dipping sauce suggestions
Thai-style calamari is best served with a dipping sauce. Choose your favorite below:
More Thai seafood recipes to try
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Thai Calamari Recipe (Pla Muk Tod)
Equipment
- Mortar and pestle or food processor
- Mixing bowl
- Wok or deep frying pan
- Spider strainer
- Wire rack or paper towels
Ingredients
- 7 ounces squid, use baby squid, rings, or tentacles
- 1/2 tablespoon fish sauce
- 1/2 teaspoon white sugar
- 1/2 teaspoon white pepper
- 1 clove garlic
- 1 chili, to taste
- 1/2 cup tempura flour
- 3 1/2 tablespoons water
- oil, as needed for deep-frying
Instructions
- Crush garlic and chili with a mortar and pestle.
- Transfer the crushed garlic and chili into a bowl. Add fish sauce, white pepper, and sugar to the mix. Combine these ingredients thoroughly until the sugar dissolves and the spices are well mixed.
- Add the squid rings to the bowl containing your spice mixture. Ensure that each piece is evenly coated with the spices and seasonings.
- Mix tempura flour into the marinated squid. Following this, gradually add ice-cold water, mixing continuously to form a smooth batter.
- Preheat oil in a large wok or deep-fryer to medium heat. Once hot, place the squid rings into the oil one at a time to prevent them from sticking together. Fry the squid in batches to avoid overcrowding, turning each piece occasionally, until golden brown and crisp.
- Once they achieve a golden brown hue and a crispy texture, remove them from the oil and let excess oil drain before serving.
Notes
- Use the nutrition card in this recipe as a guideline.
Tips for deep-frying
- Dry the squid well: Before you dip the squid in the batter, make sure it’s clean and totally dry. If it’s wet, the batter won’t stick properly.
- Don’t overcrowd: Don’t fry all your calamari at once. Fry them in small groups so they don’t stick together. The batter needs space to get crispy.
- Fresh seafood: Fresh squid tastes a lot better than frozen. Try to get it fresh if you can.
- Fresh oil: Always use fresh oil for frying calamari to keep it crispy and avoid it turning soggy.
Frequently asked questions
Is this recipe gluten-free?
No, tempura flour is made of wheat flour.
What is the best oil temperature for frying squid?
The best oil temperature for frying squid is 175°C to 185°C (350°F to 365°F). This range ensures the batter turns golden and crispy while keeping the squid tender and not rubbery. Use a thermometer for accuracy and avoid overcrowding the pan to maintain the heat.
Can you eat fried calamari when pregnant?
Enjoying fried calamari during pregnancy is generally safe when the squid is fully cooked and eaten in moderation. However, be mindful of potential high mercury levels in squid and the fact that fried foods can contain unhealthy fats.
How many calories are in fried calamari?
The calorie content in fried calamari can vary widely depending on the recipe and portion size. On average, a serving of about 3 ounces (85 grams) of fried calamari can contain between 150 and 250 calories.
Just made this Squid dish. Tasted just like I enjoyed in Phuket. I used the rings and the tentacles. Goes perfectly with a nice cold Chang beer!
Thank you for trying my recipe so quickly! I’m really glad you got to enjoy the Thai flavors at home!
Me like very much 🙂
Thank you!