Calamares

Name: Calamares
Yield: 2-4
Cuisine: Filipino
Ingredients: 1 pouch (57 g) Mama Sita’s Palabok Mix; 7 pcs (1 kg) Squid, cleaned (head & stomach removed); 2 pcs (10 g) Calamansi (or half a lemon); ¾ cup (48 g) Cornstarch; 1 cup (250 ml) Oil

Fried Squid Rings

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A dish of Spanish origin. Seasoned deep-fried squids often served as appetizer or pulutan, and served with a dipping sauce.

Cooking time: Cook 15 min
Yield: 2-4
Difficulty: Beginner
Ingredients: 5 ingredients
Steps: 7 steps

First published August 17, 2015

Plate of golden fried calamares squid rings with Mama Sita's Palabok Mix and a dipping sauce alongside — Calamares

Ingredients

Check off each ingredient as you go.

1 pouch (57 g)Mama Sita’s Palabok Mix
7 pcs (1 kg)Squid, cleaned (head & stomach removed)
2 pcs (10 g)Calamansi (or half a lemon)
¾ cup (48 g)Cornstarch
1 cup (250 ml)Oil

Instructions

Rinse the squid and drain. Cut into rings about 1/4-inch thick.
Squeeze calamansi over the squid.
Combine Mama Sita’s Palabok Mix and cornstarch.
Roll the squid rings lightly in the palabok-cornstarch mixture.
Deep-fry in hot oil until golden brown. Drain.
Dissolve Mama Sita’s Sweet and Sour Sauce Mix in water. Boil and simmer, stirring constantly for two minutes.
Serve the squid rings with Mama Sita’s Sweet and Sour Sauce and/or Mama Sita’s Labuyo Hot Pepper Sauce.