Ingredients
2 lb squid, cleaned, outer skin peeled off
4 kalamansi, juice extracted, fruits discarded
2 egg whites
1 cup all-purpose flour
1 cup oil
Salt and pepper to taste
Method of preparation Discard heads, ink sacs and tentacles of squid.
Slice squid into 1/2-inch rings.
Marinate in kalamansi juice for about 30 minutes.
Dip squid rings in egg whites, dredge in flour.
Heat oil in a wok, fry squid rings by batches for about 1 minute
until golden yellow.
(Overcooking will make squid tough.)
Remove squid rings from wok, drain on paper towels.
Season with salt and pepper.
Method of serving
Serve as appetizer with garlic mayonnaise dip.