INGREDIENTS:
For the calamares
- 1 lb. fresh squids, cleaned and sliced into rings
- 4 tbsps. calamansi lime juice
- 2 tbsps. soy sauce
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp. paprika
- 1 tsp. cayenne
- 1 tsp. ground black pepper
- 1 tsp. oregano powder
- 1 tsp. thyme powder
- 1 tsp. garlic powder
- salt to taste
- 1 egg, beaten
- ¼ cup cooking oil
- 1 cup mayonnaise
- 3 tbsps. butter
- 4 cloves garlic, minced
- 1 tsp. ground black pepper
- 2 tbsps. calamansi lime juice
- 1 tbsp. minced fresh basil
- salt to taste
Clean and fry the squids:
- To clean the squids, gently pull the tentacles away from the body pouch. Remove the beak, innards, ink sacks and the strip of transparent cartilage from the body. Cut off the eyes from the tentacles. Discard the eyes and save the tentacles. Wash the body pouch and tentacles under running water. Dry them thoroughly. Slice the squid bodies lengthwise into ½-inch rings and then cut the tentacles in half.
- Combine the calamansi juice and soy sauce in a bowl. Marinate the sliced squids in the mixture for about 30 minutes.
- In a separate bowl sift and combine together the all-purpose flour, cornstarch, paprika, cayenne, ground black pepper, oregano, thyme and garlic powder. Season with salt.
- Heat enough cooking oil in a pan. Drain the squid. Coat the squid rings and tentacles with flour mixture and then quickly dip in beaten egg. Fry them in hot oil for about 2 to 3 minutes on each side or until crispy and golden. Remove the squids from oil and transfer on paper towel to drain the excess oil.
- Arrange the fried squid rings on a serving platter and then garnish with sliced tomatoes and basil leaves. Serve along with garlic-mayonnaise dip. Enjoy!
- In a clean pan, melt the butter over low to medium heat. Add the garlic and cook until brown. Set aside to cool at room temperature.
- In a small bowl, combine together the mayonnaise, butter-garlic mixture, calamansi juice, ground black pepper and minced basil. Season with salt. Mix to incorporate all the flavors. Garnish with basil leaves and serve as a dip or spread.
