Get special offers
on Asian food.


0 item(s) - $0.00
You have no items in your shopping cart.


Get special offers
on Asian food.
Phone Orders:+ 1 (888) 482 2742


0 item(s) - $0.00
You have no items in your shopping cart.


$5 Flat Rate Shipping on Orders $30+

Phone Orders: + 1 (888) 482 2742

Dipping Sauces For Squid (4)

Prep Time: Minutes
Cook Time: Minutes
Serves:1 batch each

Nutritional Information

Dip your calamari in one of these three tasty sauces. Tart chutney, savory lemon garlic, or thick creamy garlic aioli mayo. Calamari is an incredibly popular deep fried squid dish that has a lightly golden seasoned exterior.


  • 1 cup Currants or Raisins
  • 4-6 tsp Tamarind Concentrate
  • 1 tbsp Ginger (minced)
  • 1 tsp Green Chile Pepper (minced, or substitute cayenne)
  • Juice of 2 Lemons
  • 4 tbsp Butter
  • 1-6 Garlic Cloves (minced)
  • 4 Garlic Cloves
  • 2-3 Raw Egg Yolks
  • Salt and Pepper to Taste
  • 2 cups Olive Oil
  • 2 tbsp Lemon Juice or Vinegar
  • 1-2 tbsp Water or Additional Lemon Juice
  • 1/2 tsp Dijon Mustard (optional)


  • 1. Tamarind-Raisin Chutney:
  • 2. Puree all the ingredients in a food processor or blender. Adjust tartness and spiciness to taste.
  • 3. Lemon-Garlic Butter:
  • 4. Fry garlic in 1 Tb of butter until lightly browned. Add rest of butter and lemon. When butter melts, sauce is ready.
  • 5. Roughly Copped Garlic:
  • 6. Actually, this is not a sauce, but it was such a hit at one squid party that I am including it here.
  • 7. Throw in a handful of chopped garlic 1 minute before the squid rings are ready to come out. Remove golden brown garlic with a mesh scoop after you take out the squid. Be sure you get all the pieces out.
  • 8. Anything left in the oil will burn and impart a bitter flavor to the next batch of squid.
  • 9. Aioli Mayonnaise:
  • 10. This French garlic mayonnaise recipe is from The Book of Garlic. It makes a great dipping sauce for squid. You can make it in a blender for speed, but it tastes better made the authentic way.
  • 11. Peel the garlic and pound in a mortar until smooth. Add the egg yolks and seasoning. Continue pounding until the paste is smooth. Then beat in lemon juice with a whisk. Start adding the oil a drop at a time while continuing to whisk. If you use a blender, whirl the garlic, lemon juice and egg yolks for about a minute until smooth and then add a slow, thin stream of oil while blender is still on high. Do not over liquefy! The sauce should be thick like mayonnaise. If the sauce gets too thick, add water or lemon juice.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Submit Review

Products in this Recipe