Air-Fried Spicy Calamari with Coconut-Chili Dipping Sauce

Instructions

• 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.