Asian Squid

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Asian Squid
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
283
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie283 cal.(13 %)
Protein25 g(26 %)
Fat13 g(11 %)
Carbohydrates16 g(11 %)
Sugar added5 g(20 %)
Roughage1.8 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.5 μg(8 %)
Vitamin E4.1 mg(34 %)
Vitamin K1.3 μg(2 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin8.9 mg(74 %)
Vitamin B₆0.7 mg(50 %)
Folate33 μg(11 %)
Pantothenic acid0.8 mg(13 %)
Biotin17.5 μg(39 %)
Vitamin B₁₂8 μg(267 %)
Vitamin C28 mg(29 %)
Potassium593 mg(15 %)
Calcium119 mg(12 %)
Magnesium64 mg(21 %)
Iron2 mg(13 %)
Iodine31 μg(16 %)
Zinc1.6 mg(20 %)
Saturated fatty acids10.3 g
Uric acid228 mg
Cholesterol413 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
600 grams Squid ring (Fresh or frozen), ready to cook
1 Tbsp Tamarind paste
3 fresh chili peppers
1 bunch scallions
4 garlic cloves
1 tsp ginger (freshly grated)
2 tsps Palm sugar
3 Tbsps Coconut oil
salt
How healthy are the main ingredients?
gingergarlic clovesalt

Preparation steps

1.

Thaw squid if frozen.

2.

Soak tamarind in a bowl with about 200 ml (approximately 7 ounces) of hot water, then stir in palm sugar until it is thick and brown and pass through a sieve. Reserve juices.

3.

Rinse chile peppers, cut in half lengthwise, remove seeds and ribs and cut diagonally into thin strips.

4.

Rinse scallions, trim and cut diagonally into thin rings. Set some scallion rings aside.

5.

Heat oil in a wok, fry squid rings in portions over high heat while stirring. Add scallions, chile peppers, grated ginger and crushed garlic and fry for about 4 minutes while stirring, deglaze the wok with tamarind juice, cover, simmer over medium heat for about 15 minutes and season to taste with salt.

6.

Serve squid on plates garnished with reserved scallions. Serve with onion rings or white rice if desired.