Appetizer
Calamares with Spicy Vinegar
About this dish
This Filipino-style crispy fried squid is a beloved street food and pulutan (bar snack). Served with a fiery, tangy vinegar dip, it's impossible to resist.
Golden, crunchy, and perfect with a cold drink.
Ingredients
UK and US measurements are both included for every recipe.
squid
protein500 g
Imperial measurement: 1.1 lbs
cornstarch
grain1/2 cup
Imperial measurement: 60 g
rice flour
grain1 cup
Imperial measurement: 150 g
baking powder
other1 tsp
Imperial measurement: 5 g
salt
spice1 tsp
Imperial measurement: 5 g
ground black pepper
spice1/2 tsp
Imperial measurement: 1 g
water
liquid1 cup
Imperial measurement: 240 ml
egg
dairy1
oil for deep-frying
fat4 cups
Imperial measurement: 960 ml
white vinegar
liquid1/2 cup
Imperial measurement: 120 ml
garlic
vegetable4 cloves
Imperial measurement: 12 g
bird's eye chili
vegetable3 pcs
salt
spice1/4 tsp
Imperial measurement: 1 g
ground black pepper
spice1/4 tsp
Imperial measurement: 0.5 g
Method
Prepare the squid
PT5MClean the squid: remove the head, innards, and quill; slice tubes into 1/2-inch rings; leave tentacles whole. Pat dry very well with paper towels.
Make the batter
PT3MIn a large bowl, whisk together cornstarch, rice flour, baking powder, salt, and pepper. Add water and egg; whisk until smooth. The batter should be thick but pourable. Adjust with a little more water if needed.
Heat oil
PT7MIn a deep pot or deep-fryer, heat oil to 350°F (175°C). Use enough oil to submerge the squid pieces.
Coat and fry
PT9MDip squid rings and tentacles into batter, let excess drip off, then carefully lower into hot oil. Do not crowd the pot. Fry in batches for 2–3 minutes until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
Make the spicy vinegar dip
PT5MIn a small bowl, combine white vinegar, minced garlic, sliced bird's eye chili, salt, and pepper. Stir well. Let sit for at least 5 minutes to allow flavors to meld.
Serve
PT2MArrange fried calamares on a serving plate. Serve immediately with the spicy vinegar dip on the side.
Equipment
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Nutrition facts
Tips
- Pat the squid completely dry before battering — excess moisture will make the coating soggy and cause spattering during frying.
- For extra crunch, use a mix of cornstarch and rice flour in the batter, rice flour gives that delicate, crispy texture.
- Let the prepared vinegar dip rest for at least 5 minutes so the garlic and chili fully infuse the vinegar.
Serving suggestions
- Serve hot as an appetizer, pulutan (drinking snack), or even as a main with steamed rice and a side of atchara (pickled papaya).
- For.
- For a lighter meal, accompany with a fresh green salad.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.