Thai-Style Calamari Salad
Cuttlefish convince by a high protein value with low fat content. In addition, they provide so much vitamin B12 that one salad portion covers the daily requirement twice over. This B vitamin is involved in blood formation and the development of nerve cells in the spinal cord, among other things.
As the relatively large surface of fresh minced meat provides an ideal breeding ground for germs, it should be processed on the day of production. Packaged in a protective atmosphere, it is provided with a best before date and can be stored in the refrigerator for a few days.
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 56.5 μg | (94 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,076 mg | (27 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 5 ozs thin Rice noodles
- 1 Lime
- 2 garlic cloves
- 1 green chili pepper
- 6 Tbsps Thai fish sauce
- 1 Tbsp sesame oil
- 1 Tbsp superfine sugar
- 1 small Cucumber
- 7 ozs Cherry tomatoes
- 3 sprigs mint
- 1 bunch cilantro
- 1 Romaine lettuce
- 3 small Red onions
- 2 ozs Shelled peanut
- 14 ozs small Calamari
- 1 pc fresh ginger (about 30 grams)
- 2 stalks Lemongrass
- 1 Tbsp vegetable oil
- 7 ozs Ground Pork
- salt
- peppers
Preparation steps
Cook rice noodles according to package directions. Drain in a sieve, rinse with cold water and drain well.
Squeeze juice from lime. Peel garlic cloves and finely chop. Rinse chile pepper, halve lengthwise, remove seeds and finely chop. Mix half the garlic, the chile, fish sauce, about 4 tablespoons lime juice, the sesame oil and sugar in a small bowl. Stir 2-3 tablespoons of the mixture into drained rice noodles. Reserve remaining sauce mixture.
Peel cucumber or rinse and wipe dry, then halve lengthwise, remove seeds and cut cucumber into thin slices. Rinse cherry tomatoes, drain and halve. Rinse mint and cilantro, shake dry, pluck leaves and coarsely chop.
Rinse and spin dry romaine, then rip or cut into bite-sized pieces. Peel red onions and cut into very thin strips. Chop peanuts. Mix romaine, onions, tomatoes, cucumber and herbs in a bowl.
Cut tentacles from the heads of the calamari and set aside. Pull out the head, ink sac, intestines and transparent skeleton of calamari. (Note: You can also have your fishmonger do this for you or buy ready-to-cook calamri.) Rinse thoroughly, drain and cut into rings. Use tentacles if desired.
Peel and chop ginger root. Trim ends and peel outer layers of lemongrass. Finely chop lemongrass.
Heat oil in a non-stick skillet over medium heat. Add remaining chopped garlic and the ginger and lemongrass and sauté about 1 minute. Add pork and cook until browned, 5-6 minutes.
Add calamari to pork mixture and sauté 1 minute. Season with salt and pepper. Add 2-3 tablespoons of water and simmer, covered, 2-3 minutes. Stir in 1-2 tablespoons of the reserved sauce mixture.
Add cooled rice noodles to bowl with romaine mixture and top with warm calamari and pork. Sprinkle with peanuts and serve.