Calamares (Calamari with Lime)
Calamares (Calamari with Lime)
Often served in bars and bistros as an accompaniment to drinks, Calamares is a dish of Spanish origin by Filipinos and localised with the use of calamansi.
Ingredients:
1 kg (2 lb) medium squid, cleaned (head, ink sacs and tentacles discarded),
outer purple skin peeled off (do not cut squid open)
Juice of 3-4 calamansi
2 egg whites
125 g (1 cup) plain (all-purpose) flour
250 ml (1 cup) oil
Salt and pepper to taste
Lettuce (optional)
>> Slice squid into 1-cm (½-in) rings. Marinate in calamansi juice for about 30 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
