INSTRUCTIONS HOW TO MAKE SPICY CUCUMBER DIPPING SAUCE:
Add the cucumber, onion, chill peppers, salt, dill, garlic, and black pepper powder into a food processor or blender and pulse 4-5 times.
Add in the mayonnaise and sour cream and pulse until mixture is creamy.
Transfer cucumber sauce to a plate or container and refrigerate until ready to use. Will keep well refrigerated for about a week.
INSTRUCTIONS FOR HOW TO MAKE CALAMARI:
Wash and the squid and add it to a medium-size bowl.
Add the almond milk and let it soak for 60 minutes.
Add the dry ingredients into a different bowl and mix it all together.
Add the oil to a deep frying pan or wok and heat over medium-high.
Coat and toss the squid into the flour mixture, if you wanna a thicker crust then repeat the process.
Place the coated squid into a deep fryer and fry each one for about 3-4 minutes or until the squid is light golden in color.
With a slotted spoon, removed and transfer the cooked calamari onto a plate lined with paper towels.
Repeat until all the calamari is all fried.
Serve with a salad, sliced lemon, and spicy cucumber sauce.