Recipe by Christine from Thinking A Bao Food
Time: 25 min + 30 min for the marinade
Servings: 2-4


For the Zesty Dipping Sauce

For the Calamari and Shrimp

  • 450g Calamari Rings, frozen or if fresh, cleaned
  • 10-12 Black Tiger Shrimp, shells removed and cleaned
  • 1 cup buttermilk
  • 1 cup flour
  • 2 tsp salt, divided
  • 3-4 tsp Zesty Fish Seasoning by A Spice Affair
  • Vegetable Oil for Frying
  • Sweet Chili Sauce for dipping (optional)
  • Parsley, for garnish (optional)



  1. Combine ingredients for the Zesty Dipping Sauce and set aside. Note: start with 1/4 lemon juice and work your way towards the 1/2 lemon based on your taste.
  2. Place Calamari and Shrimp in bowl with buttermilk. Cover and place in fridge for 30 minutes.
  3. When ready to fry, heat 3-4 inches of oil in large pot to 375F.
  4. Place flour, 1 tsp salt, zesty seasoning in bowl and combine well.
  5. Dredge each piece of calamari/shrimp in flour batter until well coated.
  6. Place 6-8 pieces of squid in hot oil and cook for 2-3 minutes or until golden brown. Shrimp can be cooked in a bunch together for 1-2 minutes.
  7. Remove squid/shrimp from oil and drain on paper towel. Repeat until all have been cooked.
  8. Sprinkle remaining 1 tsp salt over shrimp and calamari (optional), add parsley if using and serve immediately. Bon appétit! 



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