Try this Malaysian Squid Satay with Dipping Sauce recipe, or contribute your own.
Suggest a better descriptionThread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 3 inches for a handle. Wrap the handle in aluminum foil (or soak skewers for 1 hour in water before using.) Combine cumin, coriander and hot peppers. Toast in a dry skillet until fragrant; grind go a powder. Mix well with fish sauce, lime juice and brown sugar. Add squid, marinate on a tray for 30 minutes, turning from time to time. Meanwhile, get a hot fire going on a grill, and make a dip sauce by combining remaining ingredients. Grill squid for about 90 seconds on each side. Serve with dipping sauce on the side. From an article on Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88. Posted by Stephen Ceideburg April 22 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Batch (1865g) | ||
Recipe Makes: 1 | ||
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Calories: 2224 | ||
Calories from Fat: 700 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.8g | 104 % | |
Saturated Fat 13.5g | 68 % | |
Monounsaturated Fat 30.2g | ||
Polyunsanturated Fat 25.3g | ||
Cholesterol 3131.5mg | 964 % | |
Sodium 8988.3mg | 310 % | |
Potassium 5267.6mg | 139 % | |
Total Carbohydrate 147.6g | 43 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 134.4g | ||
Protein 236.3g | 338 % | |
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: 2224
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