Ingredients:

• 1 pack Pacific West Lemon Pepper Squid Chunks, cooked according to package directions
• Pineapple Salsa:
• 1 small can (200g) pineapple chunks, drained, and chopped
• 100g Red local Tomato, chopped
• 50g Red onion, chopped
• 50g Green bell peppers, chopped
• 4 tbsp. Calamansi juice or lemon juice
• 1/2 tsp. Chili flakes
• Salt and pepper, to taste
• Chopped coriander
• Chopped parsley

Special Equipment needed:

1. Deep fryer

Procedure:

1. To make salsa: mix all ingredients in a bowl.
2. To make annato oil:
3. In a pan, place oil and atsuete seeds. Heat on medium-heat just until the seeds are sizzling a little. Turn off and cool down until warm. Discard seeds.
4. In the same pan, saute garlic and lemongrass stalk.
5. When garlic is fragrant, remove the lemongrass stalk, and add in butter.
6. Season with salt and pepper
7. Coat the fried squid with annato oil, and serve with pineapple salsa.

Presentation:

Chinese soup spoons (white)