Air-Fried Spicy Calamari with Coconut-Chili Dipping Sauce
Breville Test Kitchen

Breville Test Kitchen

Air-Fried Spicy Calamari with Coconut-Chili Dipping Sauce

the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

50 mins total time

40 mins active time


Serves Serves 4



For the coconut-chili sauce

  • shallot icon
    1 shallot

    peeled, coarsely chopped

  • clove garlic icon
    2 cloves garlic


  • 1 ½-inch piece (3/4 oz) fresh ginger icon
    1 ½-inch piece (3/4 oz) fresh ginger

    peeled, coarsely chopped

  • cilantro sprig icon
    1 cilantro sprig
  • long hot red chili peppers icon
    2 long hot red chili peppers

    seeds removed, coarsely chopped

  • fish sauce icon
    1 tbsp fish sauce
  • fresh lime juice icon
    2 tbsp fresh lime juice
  • grated palm sugar icon
    2 tbsp grated palm sugar
  • coconut cream icon
    ¼ cup (2 fl oz) coconut cream

For the crumbed squid

  • medium cleaned calamari (squid) bodies icon
    4 (21 oz) medium cleaned calamari (squid) bodies
  • all-purpose flour icon
    ⅔ cup (3½ oz) all-purpose flour
  • flaky sea salt icon
    ½ tsp flaky sea salt


  • egg icon
    2 eggs

    lightly beaten

  • panko breadcrumbs icon
    1½ cups (3¼ lb) panko breadcrumbs
  • crushed red pepper flakes icon
    ½ tsp crushed red pepper flakes


  • cooking oil spray icon
    Cooking oil spray

To serve

  • flaky sea salt icon
    Flaky sea salt

    to season

  • cilantro leaves icon
    Cilantro leaves
  • Sliced hot red chili pepper icon
    Sliced hot red chili pepper


  • 1To make the coconut chili sauce, put the shallot, garlic, ginger, cilantro and red peppers in a small food processor. Process to a course paste. Add the fish sauce, lime juice and palm sugar. Process until well combined. Transfer to a bowl, stir in the coconut cream. Cover with plastic wrap and set aside.
  • 2To make the crumbed squid, cut the squid into ¾-inch thick rings.
  • 3Put the flour and salt in a bowl and stir to combine.
  • 4Whisk the eggs together in a shallow dish.
  • 5Put the breadcrumbs and red pepper flakes if using in a bowl, stir to combine.
  • 6Put 3 pieces of squid in the flour and coat well. Remove the squid and shake to remove excess flour. Dip in the eggs then crumbs, pressing on the crumbs to secure. Place on a tray in a single layer. Continue until all the squid are crumbed. Cover with plastic wrap and refrigerate until ready to air fry.
  • 7Preheat the oven. Select AIRFRY/SUPER CONVECTION/425°F/5 minutes and press start.
  • 8Place the squid in the AIR FRY basket, ensuring they are not touching each other. Spray the squid with the oil to coat. Turn the squid and spray the other side.
  • 9Once preheated, place the basket in the AIR FRY position and cook for 5 minutes. Carefully remove the basket from the oven, turn the squid over and return to the oven. Select AIRFRY/SUPER CONVECTION/425°F/2 minutes and press start.
  • 10Place the squid and sauce on a serving plate. Sprinkle the squid with sea salt, cilantro and chili pepper and serve.
Hors d'oeuvr/Appetizers
Main course
Dairy Free

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