Inspire me Monday # 5 Cooking with Magic - Crunchy Calamares

You will need:

500 g

squid, cleaned and cut into rings

3 pcs

calamansi, juiced

1 - 8g sachet

MAGGI MAGIC SARAP

1/2 cup

all-purpose flour

2 cups

vegetable oil, for frying

Tomato Sauce:

1/4 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

minced flat-leaf parsley

Garlic Dip:

1 cup

mayonnaise

4 cloves

garlic, minced

1 Tbps

sugar

1/4 pc

lemon, juiced

1 1/2 tsp

MAGGI MAGIC SARAP

1/4 tsp

freshly ground white pepper

Servings: 2-4

Directions :

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.

Remove from heat, stir in parsley and puree in a blender until smooth. Check seasoning. Transfer into a serving bowl and set aside.

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.

Season squid with MAGGI MAGIC SARAP and marinate in calamansi juice for 5 minutes.

Preheat oil in a wide pan for deep frying.

Coat well with flour and fry in batches for 1 minute over high heat.

Serve immediately with the Garlic Dip and Tomato Sauce on the side.



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