Try this Stuffed Squid in Red Sauce recipe, or contribute your own.
Suggest a better descriptionIn a large mixing bowl, mix the pork, bamboo, chestnuts, pepper, garlic, coriander, sugar and fish sauce. Refigerate for 1/2 hour. Stuff the raw squid with the prok mixture, so that they are puffed and cylindrical. Place the stuffed squid on a flat steamer or steam tray and steam for 8-10 minutes, or until squid turns opaque white. Remove from heat and set aside while preparing the sauce. Preheat oven to 450F. In a saucepan, melt butter over low heat. Add the tomato sauce, stirring to blend. Stir in the wine, black soy sauce, sugar and pepper. Bring to a boil and add one cup water. Return to a simmer for 5-7 minutes. While the sauce is simmering, arrange the steamed squid in a single layer in a deep casserole dish. Pour the sauce over the squid and cover. Bake for 30 minutes, serve with steamed rice. Source: Pojanee Vatanapans Thai Cookbook
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 491 | ||
Calories from Fat: 179 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 53.5mg | 16 % | |
Sodium 2129.2mg | 73 % | |
Potassium 1077.4mg | 28 % | |
Total Carbohydrate 61.3g | 18 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 51.8g | ||
Protein 13.2g | 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: 491
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