Air-Fried Spicy Calamari with Coconut-Chili Dipping Sauce

Instructions

• 1

  To 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.

• 2

  To make the crumbed squid, cut the squid into ¾-inch thick rings.

• 3

  Put the flour and salt in a bowl and stir to combine.

• 4

  Whisk the eggs together in a shallow dish.

• 5

  Put the breadcrumbs and red pepper flakes if using in a bowl, stir to combine.

• 6

  Put 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.

• 7

  Preheat the oven. Select AIRFRY/SUPER CONVECTION/425°F/5 minutes and press start.

• 8

  Place 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.

• 9

  Once 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.

• 10

  Place the squid and sauce on a serving plate. Sprinkle the squid with sea salt, cilantro and chili pepper and serve.