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Sunday, July 17, 2011

Rellenong Pusit (Fried Stuffed Squid)



Ingredients:

2 pounds medium-size squid
calamansi
light soy sauce
salt and pepper
oil for frying




Stuffing:
1/4 pound ground pork or ground chicken
1 red bellpepper, chopped
1 onion, finely chopped
salt and pepper

Batter:
flour
egg
water


Procedures:

Prepare squid by removing the cellophane-like backbone which comes off readily by pinching and pulling it out. At the center of the head where the tentacles are is - a single round beak, discard it. Marinate in calamansi, soy sauce, salt and pepper for 30 minutes.
Mix ground pork and the rest of stuffing ingredients together. Stuff the squid and secure the head with a toothpick. Beat egg and add a little flour and water. Coat stuffed squid with flour then with batter mixture. Fry.
Serve with chili sauce.

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