Try this Pla Muk Tang (Charcoaled Squid) recipe, or contribute your own.
Suggest a better descriptionThe aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces. ~------------------------------------------------------------------------- Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor. Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 4 | ||
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Calories: 135 | ||
Calories from Fat: 14 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 261mg | 80 % | |
Sodium 1850.7mg | 64 % | |
Potassium 388.6mg | 10 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 10g | ||
Protein 19.1g | 27 % | |
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: 135
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