Salt and Pepper Squid

Prep Time:

20-30 minutes

Cook Time:

10-15 minutes

Yields:

2-3 servings

Sumptuous and savory. That’s how you’ll describe our Salt and Pepper Squid when you give it a try. Aside from the yummy SABA Squid, its array of aromatics and spices will ensnare your senses and it will definitely satisfy those seafood cravings! Try out this easy recipe and let the waves of flavor hit you and your taste buds.

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.