Crispy Squid Sisig Recipe
Crispy squid tossed with aromatics in a creamy, tangy sauce.
Servings 6
Calories 384kcal
Cost $8-$10
Equipment
- Wide pan (cast iron or sizzling plate, if using)
- Small pot (for frying)
Ingredients
- 2 pounds squid cleaned and cut
- ½ cup all-purpose flour
- ¼ cup cornstarch (or rice flour)
- ½ teaspoon baking powder
- 1 small red onion chopped (divided)
- 4 cloves garlic minced
- 2-4 green chilies chopped
- Salt and pepper
- Neutral oil for sautéing
For the sauce
- ⅓ cup mayonnaise
- 1 tablespoon vinegar (or calamansi/lemon juice)
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce (or 1 tablespoon Knorr/Maggi seasoning)
- ¼ cup water
Optional toppings
- Egg
- Scallions
- Fried garlic or shallots
- Calamansi or lemon
- Chicharon
Instructions
- Combine mayonnaise, vinegar, soy sauce, oyster sauce, and water. Set aside.
- Clean and cut the squid into pieces. Pat dry, leaving a little moisture.
- Toss with flour, cornstarch, baking powder, and salt. Shake off excess.
- Fry in hot oil, in batches, until golden and crisp (about 6 minutes). Drain, then chop.
- Sauté garlic and most of the onion until softened. Add chilies and cook for another minute.
- Add squid and sauce, then toss until coated.
- Top with reserved onion and optional toppings. Serve hot.
Notes
- Squid: Baby or smaller squid works best. Cut larger squid into bite-size pieces.
- Chilies: Use any chilies you like. For less heat, remove the seeds or soak chilies in hot water.
- Oyster sauce: Adds savory flavor. You can also use Knorr or Maggi seasoning.
- Don’t cook the squid too long — it can turn rubbery.
- Fry in batches so it stays crispy.
- Add the sauce at the end and don’t cook too long so it stays creamy.
Nutrition
Calories: 384kcal | Carbohydrates: 22g | Protein: 26g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 358mg | Sodium: 661mg | Potassium: 430mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 2mg