Ingredients:

1 can x 425g  SABA Squid in Soy Sauce

¼ cup   All Purpose Flour


Batter:

1 pc   Egg

½ cup & 2 Tbsp  All Purpose Flour, sifted

½ cup   Ice-cold water


Cooking Oil for frying


2 Tbsp   Canola Oil

2 pcs   Bird’s Eye Chili (Siling labuyo)

½ pc   Red Bell Pepper, sliced in small squares

½ pc   Green Bell Pepper, sliced in small squares

1 stalk   Onion Leeks, sliced

½ tsp   Salt

½ tsp   Ground Black Pepper


Vinegar Dip:

3 Tbsp   Balsamic Vinegar (or any kind)

1 clove   Garlic, minced

Salt and pepper to taste (optional)

Procedure:

1. Open the can of SABA Squid in Soy Sauce. Drain. Slice the squid into rings, about 1 cm thick, also slice the tentacles (head of the squid) into 4. Dredge in flour. Set aside.

2. Prepare the batter by combining the egg, flour and cold water in a bowl. Mix.

3. Heat enough oil in a deep pan for deep frying. Coat each piece of squid in the batter and drop to the hot oil. Fry until light brown. Drain excess oil in paper towels. Set aside.

4. In another pan, heat canola oil. Add the peppers, onion leeks, salt and black pepper. Sauté for 1-2 minutes until it softens, then add the fried squid. Toss. Continue cooking and tossing for 2-3 minutes. Remove from heat.

5. To make the vinegar dip, combine all ingredients in a bowl and mix well.

6. Transfer squid to a serving plate and serve with the vinegar dip.