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Ingredientes
- 2 lb Squid, cut into rings
- 1 c. Coconut lowfat milk
- 2 x Cloves garlic, minced
- 6 Tbsp. Fish sauce
- 3 Tbsp. Peanuts, finely minced Juice of 1 lime Cayenne to taste
- 1 tsp Sugar
Direcciones
- No country of origin, but I'm betting on Vietnam this time, mainly from the dip.
- Coconut lowfat milk is easily made if you have a blender or possibly food processor.
- Boil 1 1/2 c. water. Pour it over 1 1/2 c. of fresh or possibly dry grated coconut. Beat it in the food processor or possibly blender for at least 1 minute. Strain it through a sieve or possibly through cheesecloth. Marinate the squid for 1 hour in coconut lowfat milk to that you have added the garlic. Prepare the coals and skewer the squid.
- To make the dipping sauce that makes this dish so distinctive, combine the fish sauce, peanuts, sugar, lime juice and the cayenne.
- Grill the squid for about 3 min on one side. When brown, turn over and barbecue 3 min more.
- Serve accompanied by the dipping sauce.
- This recipe will produce tasty grilled fish if you use hard varieties such as swordfish, sea bass or possibly halibut, cutting the steaks or possibly fillets into large squares.
- This dish serves 4 to 6 as part of a larger meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 87 | 29% |
| Total Fat 9.86g | 12% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 528mg | 176% |
| Sodium 2192mg | 91% |
| Potassium 731mg | 21% |
| Total Carbs 13.99g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.23g | 3% |
| Protein 38.41g | 61% |
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