- 1 kg medium sized Squid
- 2 egg whites
- 1 cup plain (all-purpose) flour
- 1 cup oil
- Juice of 5 calamansi (lime)
- Salt
- Pepper
How to cook it:
Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open.
Slice squid into ½ inch rings. Marinate in calamansi juice for about 25 minutes.
Dip squid rings in egg whites, then dredge in flour.
Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
Serve with Garlic Mayonnaise Dip as an appetizer.
