Try this Thai Squid Salad recipe, or contribute your own.
Suggest a better descriptionClean squid & rinse throughly. Slit open body pouch & score inside surface in criss cross pattern. Cut into 2x1/2" pieces. Bring saucepan of water to boil. Add squid & simmer 1min, til opaque. Drain. Mix w/lime juice, fish sauce, chili, garlic, gingerroot, lemon grass & scallion. Cover & marinate 1Hr or longer if refrigerated. Just before serving, stir in cilantro & mint. Arrange greens on plate, top w/squid, garnish w/chili rings & serve. Source: Book of First Courses, pp102
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 6 | ||
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Calories: 140 | ||
Calories from Fat: 18 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 304.5mg | 94 % | |
Sodium 533.9mg | 18 % | |
Potassium 497.7mg | 13 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 7.1g | ||
Protein 21.7g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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