Crispy Calamari and Shrimp with Pepper-Lime Sauce

Crispy Calamari and Prawns with Pepper–Lime Sauce

Crispy Calamari and Prawns with Pepper–Lime Sauce

A bright dipping sauce made of lime juice, shallot, and basil enlivens delicately breaded and fried calamari and shrimp in this Cambodian appetizer.Christopher Wise

A bright dipping sauce made of lime juice, shallot, and basil called toek enlivens fried calamari and prawns at The Sugar Palm, but it's just as good with grilled meats or vegetables. Use Wondra flour, which is very finely milled, for a thin, crisp coating on the shrimp; all-purpose flour is a fine substitute but will yield a heavier crust.