Apricot dipping sauce:

• 1 (18-ounce) jar apricot jam
• 2 tablespoons less sodium soy sauce
• 3 tablespoons minced green onion (white and pale green part only)
• 2 teaspoons minced fresh ginger
• 2 large garlic cloves, minced or pressed
• 1 tablespoon freshly squeezed lime juice (juice from 1/2 medium lime)
• 1 tablespoon Asian hot chili sauce or a dash of Tabasco red pepper sauce

Marinade:

• 2 egg whites (from large eggs)
• 1 egg
• 3 sliced jalapeño peppers with seeds
• 1 pound cleaned calamari (without tentacles)
• 1/4 cup fish sauce (nam pla)

Breading:

• 3 1/2 cups flour
• 2 cups cornstarch
• 1 teaspoon baking powder
• 1/4 cup chili powder
• 3 tablespoons coarse sea salt or Kosher salt
• Peanut oil for frying

Equipment:

• Whisk
• Thermometer (to test oil temperature)
• Vegetable peeler (to peel ginger)