If you're planning a last hurrah to the beach or a pool resort, consider this as your main delish dish. Tender squid coated in a crunchy batter and a sweet-salty glaze? Yes, please! This calamari recipe a definite crowd pleaser. Need we we mention it's easy to prep and cook, too? That's just an added bonus!
Serves 6 Prep Time 10 minutes Cooking Time 20 minutes
Here's what you'll need: vegetable oil for deep-frying whites from 2 eggs 2 tablespoons fresh milk 1/4 cup all-purpose flour 1/4 cup cornstarch 1/2 teaspoon salt 1/2 teaspoon pepper 500 grams squid rings, cleaned and drained
For the Aligue Glaze 1/4 cup fish sauce (patis) 1/4 cup water 3/4 cup brown sugar 2 tablespoons crab fat (aligue) juice from half a lime lime slices and flat-leaf parsley for garnish (optional)
1 Heat vegetable oil in a deep frying pan or deep-fryer over medium heat.
2 Combine egg whites and fresh milk in a bowl; whisk until slightly frothy. Combine flour, cornstarch, salt, and pepper in another bowl.
3 Dip squid rings in egg white mixture, then lightly dredge in flour mixture. Deep-fry until crisp and light brown, about 4 to 5 minutes. Fry squid rings in batches, if necessary. Drain on a paper towel-lined plate. Set aside and keep warm.
4 Make the aligue glaze: Combine fish sauce and water in a saucepan over low heat. Simmer for 5 minutes. Add brown sugar, stir, and simmer until slightly thick, about 5 to 6 minutes. Add crab fat and stir to combine. Turn off heat and drizzle with lime juice.
5 Add sauce to calamari and toss to combine. Transfer to a serving plate. Garnish with lime slices and parsley, if desired. Serve immediately.
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Photography by Miguel Nacianceno. Styling by Idge Mendiola