Fried stuffed squid

Ingredients:
Large squid 1 kg (2 lb 3 oz)
Calamansi juice 2 tsp
Light soy sauce 60 ml (2 fl oz / 1/4 cup)
Salt to taste
Ground black pepper to taste
Cooking oil for deep-frying


Stuffing:
Cooking oil 60 ml (2 fl oz / 1/4 cup)
Garlic 2 cloves, peeled and chopped
Spanish onion 1, peeled and diced
Fish sauce (patis) 1 Tbsp
Minced chicken 300 g (101/2 oz)
Carrot 1, small, diced
Red capsicums (bell pepper) 30 g (1 oz), cored, seeded and diced
Peas 70 g (21/2 oz)
Salt to taste
Ground black pepper 1/2 tsp
Sugar 1 tsp
Plain (all-purpose) flour for coating
Cooking oil for deep-frying


Method:
1. Clean squid. Separate squid heads from tubes and set aside. Remove innards and ink sac, then peel away as much skin as possible. Rinse well and set aside.

2. In a mixing bowl, combine calamansi juice, soy sauce, salt and pepper. Place squid in to steep and leave aside to marinate for 30 minutes.

3. Prepare stuffing. In a frying pan, heat oil over medium heat. Fry garlic until golden brown, then add onion and fry until soft and translucent.

4. Add fish sauce and minced chicken and stir-fry until chicken is well cooked.

5. Add carrot, capsicums and peas and stir-fry for 2 minutes or until tender. Season with salt, pepper and sugar and stir to mix well. Remove from heat and set aside to cool.

6. Fill squid tubes with stuffing until almost full, then stuff heads in and secure with toothpicks. Coat squid in flour just before deep-frying.

7. In a wok, heat oil for deep-frying over medium heat. Fry squids until light brown and tender. Remove from heat and drain well.

8. Slice squid into 3-cm (11/2-in) rings and serve immediately.