Spicy Sizzling Squid Sisig Na Pusit Recipes
SPICY SIZZLING SQUID (SISIG NA PUSIT)
If you travel to the Philippines, though, you'll discover that you can "sisig" pretty much anything. There's chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates salmon caviar and crushed prawn crackers.
Provided by Marvin Gapultos
Categories Philippines Squid Seafood Dinner Lime Juice Sesame Oil Vinegar Chile Pepper Hot Pepper Dairy Free Wheat/Gluten-Free
Yield 3-4 servings
Number Of Ingredients 14
Steps:
- Bring 3 quarts of water to a boil in a large pot set over high heat. Meanwhile, cut the squid tubes into 1/2-inch (1 cm) rings. Blanch all of the squid rings and tentacles in the boiling water for 10 seconds. Drain immediately in a large colander set in the sink and set aside.
- In a large bowl, whisk together the calamansi juice, vinegar, oyster sauce, and sesame oil. Add the drained squid to the bowl and toss well to combine. Set bowl aside.
- Place a large cast-iron skillet over high heat until it begins to smoke, 1 to 2 minutes. Add the canola oil and swirl to coat the bottom of the hot pan. Add the shallot, garlic and chili peppers and cook until the garlic just begins to brown, about 30 seconds. Stir in the squid and all of the liquid from the bowl and continue to cook for 1 minute more, until the squid is tender and the liquid has reduced slightly. Season to taste with salt and pepper, then scatter the green onions, salmon roe and crushed prawn crackers on top of the squid.
- Remove from the heat and serve immediately in the pan while still sizzling. Offer calamansi limes alongside for squeezing, with additional salmon roe if desired. Enjoy with rice or serve with whole prawn crackers for scooping the sisig nacho-style.
SISIG PUSIT
Spicy Sizzling Squid is the ultimate seafood appetizer. It's spicy and full of smoky and savory flavors. Delicious with ice-cold beer or as a main dish with steamed rice.
Provided by Lalaine Manalo
Categories Appetizer
Time 40m
Number Of Ingredients 13
Steps:
- Hold the tail tube portion of the squid and with fingers, grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid's body. Remove black ink and discard. Wash the squid and drain well.
- Season squid with salt and pepper to taste. Let stand for about 10 to 15 minutes. Grill squid over hot coals for about 4 to 5 minutes on each side.
- Remove squid from heat and allow to cool to touch. Chop into bite-size pieces and keep warm.
- In a bowl, combine calamansi juice, Worcestershire sauce, brown sugar, and salt and pepper to taste. Stir until combined and set aside.
- In a wide, heavy-bottomed skillet over high heat, add butter and oil.
- Add onions, garlic, ginger, bell peppers, and chili peppers. Cook, stirring regularly, for about 30 to 40 seconds or until aromatic.
- Add squid and calamansi mixture. Toss quickly just until heated through.
- Season with salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 302 kcal, Carbohydrate 16 g, Protein 36 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 536 mg, Sodium 211 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
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