Best S&P squid I have made.
I do use frozen squid rings and cut them in half to make two thin rings, it's just the way we like them. All flour measures are level spoonfuls
Calorie count is off as it assumes all the oil is consumed
Put Szechuan and black peppercorns in a hot dry frying pan (skillet) together with chile flakes and salt and heat until the aromas are released. Crush coarsely with a pestle and mortar. Mix with the flours and toss in the squid.
Heat the oil in the frying pan to 180*c
Shake excess flour mixture off the squid and fry squid in small batches,
Drain thoroughly before serving with chilli dipping sauce
Just make sure to dry the squid before flouring
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1282 | ||
Calories from Fat: 1136 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.2g | 168 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 24.5g | ||
Polyunsanturated Fat 82.6g | ||
Cholesterol 174.8mg | 54 % | |
Sodium 1363.3mg | 47 % | |
Potassium 226.4mg | 6 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 26.1g | ||
Protein 13g | 19 % | |
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: 1282
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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