Squid sisig is a quick, smoky seafood pulutan tossed with soy, aromatics, chilies, mayonnaise, and lemon.
25 minutes · Serves 4
Ingredients for Squid Sisig
2 large squids, cleaned
2 tablespoons soy sauce
2 onions, minced
6 cloves garlic, minced
1 thumb-sized piece ginger, minced
1 to 2 bird's eye chilies, finely chopped
1/3 cup mayonnaise
Lemon wedges, to serve
Freshly ground black pepper, to taste
Salt, to taste
Oil, as needed
How to cook Squid Sisig
1.Heat a grill to high. Grill the cleaned squid briefly, about 2 minutes or less per side, just until firm; avoid cooking it until tough.
2.Let the grilled squid cool slightly, then chop it into small pieces.
3.In a large bowl, mix the soy sauce, garlic, ginger, bird's eye chilies, freshly ground black pepper, and 3 tablespoons oil. Add the chopped squid and toss until coated.
4.Heat a heavy-bottomed pan over high heat until very hot and lightly smoking. Add the squid mixture and stir-fry quickly for 1 to 2 minutes only.
5.Transfer the squid to a bowl, season with salt, then mix in the minced onions and mayonnaise.
6.Serve immediately with lemon wedges for squeezing over the sisig.
