Spicy Sizzling Squid Recipe

Name: Spicy Sizzling Squid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (500 g) cleaned fresh squid tubes and tentacles; 3 tablespoons fresh calamansi (or lime) juice; 1 tablespoon dark Filipino cane vinegar (; ); 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1 tablespoon canola oil; 1 large shallot, chopped; 2 cloves garlic, chopped; 1 or 2 Thai chili peppers, thinly sliced; Salt and pepper, to taste; 2 green onions (scallions), thinly sliced; 1 tablespoon salmon roe, plus more for serving (optional); 2 tablespoons crushed prawn crackers; Halved calamansi limes (or lime wedges), for serving

Servings: persons

1 lb (500 g) cleaned fresh squid tubes and tentacles
3 tablespoons fresh calamansi (or lime) juice
1 tablespoon dark Filipino cane vinegar (
)
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon canola oil
1 large shallot, chopped
2 cloves garlic, chopped
1 or 2 Thai chili peppers, thinly sliced
Salt and pepper, to taste
2 green onions (scallions), thinly sliced
1 tablespoon salmon roe, plus more for serving (optional)
2 tablespoons crushed prawn crackers
Halved calamansi limes (or lime wedges), for serving

1
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.
2
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.
3
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.
4
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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb (500 g) cleaned fresh squid tubes and tentacles, 3 tablespoons fresh calamansi (or lime) juice, 1 tablespoon dark Filipino cane vinegar (, ), and more.

Yes, Spicy Sizzling Squid falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Sizzling Squid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions