INGREDIENTS:
- 500 grms squid, cleaned and cut into rings
- 3 pcs calamansi, juiced
- 1 8g sachet MAGGI MAGIC SARAP
- ½ cup all-purpose flour
- 2 cups vegetable oil, for frying
- ¼ cup olive oil
- 1 pc small onion, small diced
- 4 cloves garlic, minced
- 6 pcs canned tomato, seeded and chopped
- 1/3 cup water
- 1 8g sachet MAGGI MAGIC SARAP
- 2 tsp white sugar
- 1 tbsp flat-leaf parsley minced
- 1 cup mayonnaise
- 4 cloves garlic, minced
- 1 tbps sugar
- ¼ pc lemon, juiced
- 1½ tsp MAGGI MAGIC SARAP
- ¼ tsp freshly ground white pepper
INSTRUCTIONS:
- For the Tomato Sauce, heat olive oil in a sauce pan and sauté onion, garlic and tomatoes. Add water, season with MAGGI MAGIC SARAP and sugar and simmer for 10minutes or until thick.
- Remove from heat, stir in parsley and puree in a blender until smooth. Check seasoning. Transfer into a serving bowl and set aside.
- To prepare Garlic Dip, combine mayonnaise, garlic, sugar and lemon juice. Season with MAGGI MAGIC SARAP and pepper. Mix well. Check seasoning and set aside.
- Season squid with MAGGI MAGIC SARAP and marinate in calamansi juice for 5 minutes.
- Preheat oil in a wide pan for deep frying.
- Coat well with flour and fry in batches for 1 minute over high heat.
- Serve immediately with the Garlic Dip and Tomato Sauce on the side.
Source: Kusina 101
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