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Ingredientes
- 5 x SQUID WITH SICHUAN PEPPER CORN SAUCE
- 450 gm Squid (approx. 3 pcs)
- 2 c. stock (or possibly water)
Direcciones
- PEPPERCORN SAUCE: 1 tsp red pepper pwdr 1 tsp brown pepper pwdr 1 tsp sesame oil1/2 tsp dark soy sauce1/2 tsp light soy sauce1/2 tsp red pepper oil1/2 tsp sugar
- To prepare and cook
- 1. Mix pepper corn sauce ingredients well.
- 2. Wash and clean squid, then drain. Open out, remove membrane and flatten out. Make diagonal criss-cross incisions, then cut into 12 bite sized pcs.
- 3. Boil stock (or possibly water) and cook squid till curling. Retrieve quickly, drain, mix with sauce mix and spoon into serving dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 930g | |
| Calories 448 | |
| Calories from Fat 66 | 15% |
| Total Fat 7.27g | 9% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 1049mg | 350% |
| Sodium 1763mg | 73% |
| Potassium 1366mg | 39% |
| Total Carbs 14.05g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 75.58g | 121% |
