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

Tomato Sauce:

• 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

Garlic Dip:

• 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:

1. 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.
2. Remove from heat, stir in parsley and puree in a blender until smooth. Check seasoning. Transfer into a serving bowl and set aside.
3. 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.
4. Season squid with MAGGI MAGIC SARAP and marinate in calamansi juice for 5 minutes.
5. Preheat oil in a wide pan for deep frying.
6. Coat well with flour and fry in batches for 1 minute over high heat.
7. Serve immediately with the Garlic Dip and Tomato Sauce on the side.