Sweet and Sour Stuffed Calamari with Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 93.5 μg | (156 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 38.5 μg | (86 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 247 mg | (260 %) | ||
| Potassium | 940 mg | (24 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 388 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 100 grams Glass noodles
- 4 red Bell pepper
- 1 onion
- 3 Tbsps vegetable oil
- 1 tsp brown sugar
- 2 Tbsps Rice vinegar
- salt
- 1 splash lemon juice
- 1 red chili pepper
- 200 grams ground pork
- 1 tsp freshly grated ginger
- 1 egg yolk
- 2 Tbsps freshly chopped cilantro
- peppers (freshly ground)
- 8 Squid tentacles
- 1 egg white
- 50 grams Bread flour
Preparation steps
Cook noodles according to package instructions and drain. Cut into smaller pieces.
Rinse bell peppers, halve and remove seeds and ribs, peel with a peeler. Cut into small pieces. Peel onion and chop finely. Heat 1-2 tablespoons of oil in a pan and saute peppers and onion for 1-2 minutes. Sprinkle with sugar and add rice vinegar. Add a little water, cover and simmer for about 15 minutes on low heat. Season with salt and drizzle with lemon juice.
Rinse, dry, and chop chile pepper. Combine with noddles, ground meat, ginger, egg yolk and cilantro and mix well. Season with salt and pepper.
Rinse calamari and pat dry. Stuff with meat mixture and secure openings with toothpicks. Season with salt and pepper, brush with beaten egg white. Coat with bread flour, shaking off excess, and saute in a heated pan with remaining oil for about 10 minutes or until golden brown.
Remove toothpicks from calamari, arrange on plates. Place sauteed peppers in small bowls and serve alongside stuffed calamari.
