Squid Salad with Chile

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Squid Salad with Chile
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
279
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie279 cal.(13 %)
Protein37 g(38 %)
Fat8 g(7 %)
Carbohydrates14 g(9 %)
Sugar added1 g(4 %)
Roughage3.6 g(12 %)
Vitamin A0.1 mg(13 %)
Vitamin D2 μg(10 %)
Vitamin E8.1 mg(68 %)
Vitamin K24.7 μg(41 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin13.4 mg(112 %)
Vitamin B₆0.9 mg(64 %)
Folate98 μg(33 %)
Pantothenic acid1.4 mg(23 %)
Biotin26.1 μg(58 %)
Vitamin B₁₂10.6 μg(353 %)
Vitamin C28 mg(29 %)
Potassium812 mg(20 %)
Calcium81 mg(8 %)
Magnesium95 mg(32 %)
Iron3 mg(20 %)
Iodine43 μg(22 %)
Zinc2.1 mg(26 %)
Saturated fatty acids1.2 g
Uric acid344 mg
Cholesterol550 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
800 grams Cuttlefish
4 shallots
2 garlic cloves
3 centimeters ginger
200 grams Peas
2 Tbsps vegetable oil
8 Lime leaves
2 chili peppers
1 tsp honey
light soy sauce
2 Tbsps Lime juice
How healthy are the main ingredients?
gingerhoneyshallotgarlic clovesoy sauce

Preparation steps

1.

Rinse squid, separate arms and pat dry. Chop body coarsely.

2.

Peel shallots and cut into thin rings.

3.

Peel garlic and ginger and finely chop.

4.

Rinse chiles and chop finely.

5.

Cook squid in hot oil in a wok then move up to the edge. Cook shallots, garlic, ginger and chile, then add honey, soy sauce and lime juice. Mix in squid and peas and leave to stew about 2 minutes. Add kaffir lime leaves to taste and serve.