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How to Cook Sprite Squid Adobo

Sprite squid adobo is a sweet-savory Filipino seafood dish made with tender squid simmered in soy sauce, vinegar, and Sprite for a bright, flavorful twist on the classic adobong pusit.
Course: Seafood
Cuisine: Filipino
Keyword: Filipino squid recipe, sprite adobong pusit, sprite squid adobo
Servings: 4 serving
Calories: 230kcal
Author: Manny

Ingredients

  • 1 kilo squid
  • 1 cup sprite
  • 1 Tbsp. oyster sauce
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sugar
  • 1 Tbsp. vinegar
  • 3 cloves garlic minced
  • 2 pcs siling labuyo chopped
  • 1 tsp. black pepper
  • 1 pc onion chopped
  • 1 pc thumb size ginger sliced
  • 2 pcs ripe tomatoes chopped

Instructions

How to Cook Sprite Squid Adobo

  • Heat cooking oil in a pan and sauté ginger, garlic and onion. Saute until the onions are soft.
  • Add tomatoes and sauté for 1 minute. Cover and simmer until tender.
  • Add siling labuyo, black pepper and oyster sauce. Stir the ingredients for 1 minute.
  • Add the squid and stir for a minute. Add Sprite or 7-Up and cook for a few minutes.
  • Add soy sauce, vinegar and sugar. Simmer until the sauce is reduced to half.
  • Transfer to a serving dish and serve hot.

Video

Notes

Cooking Tips:

Use Small or Baby Squid for Better Flavor

Smaller squid are naturally sweeter and more tender, which makes them perfect for this dish. Large squid tend to have a rubbery texture and can be bland compared to their smaller counterparts. If you’re buying from the wet market, ask for freshly caught baby squid—your sauce will absorb better and the texture will be just right.

Don’t Overcook the Squid

Squid cooks incredibly fast—just two to three minutes is enough once it hits the pan. Overcooking turns it chewy and tough, which ruins the dish's appeal. The moment it curls and turns opaque, it’s done—remove from heat or lower the flame right away.

Add the Sprite After Sautéing the Aromatics

Adding Sprite right after sautéing garlic, onion, ginger, and tomatoes allows it to blend with the base flavors and develop a richer sauce. The sugar and citrusy notes in the soda balance the acidity of vinegar later in the cooking. Pouring it too early or too late can affect the taste and prevent the squid from fully soaking up the flavors.