Recipe: Deep-Fried Sugpo and Baby Squid with Lemon–Vinegar, Dark Mayo, and Pureed Green Mango Ensalada Dip

Fried Sugpo at Baby Squid
300g prawns, head and skin on, deveined
250g baby squid, cleaned
2 cups cornstarch
oil for deep frying
salt and pepper to taste

Procedure:
Coat prawns and squid in cornstarch and deep fry in hot oil.
Drain on paper towels and set aside.

 
Lemon-vinegar sauce
1 cup white vinegar
1 tsp fish sauce
1 lemon, juiced
1 tsp lemon rind
1 red onion, diced
2 cloves garlic, minced
1 siling labuyo, minced
1 tsp sugar
1 tbsp spring onion, chopped
1 tbsp cilantro, chopped

Procedure:
Combine all the ingredients in a bowl. Serve.


Blended Ensalada
3 tomatoes, diced
2 shallots, diced
1 tbsp fried garlic
1 green mango, cut into strips
1-2 finger chilis, minced
1 1/2 tbsp kinchay, minced
2 tbsp oil
patis to taste

Procedure:
Place everything in a blender or use a hand blender and pulse until smooth.

 
Dark Mayo/Oyster-Mayo dip
1 cup mayonnaise
2 tbsp oyster sauce
1 tsp sesame oil
pepper to taste
toasted sesame seeds for topping

Procedure:
Combine everything in a bowl and top with sesame seeds. Serve.