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Squid with Sichuan Pepper Corn Sauce

 

20

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

2 cups squid
*
Sauce
1 teaspoon red pepper flakes
powder
1 teaspoon black pepper
1 teaspoon sesame oil
½ teaspoon soy sauce, dark
½ teaspoon soy sauce, light
½ teaspoon sugar

Directions

Mix pepper corn sauce ingredients well.

Wash and clean squid, then drain. Open out, remove membrane and flatten out.

Make diagonal criss-cross incisions, then cut into 12 bite sized pieces.

Boil stock (or water) and cook squid until curling. Retrieve quickly, drain, mix with sauce mixture and spoon into serving dish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 17744% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 389mg 16%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 31g
Vitamin A 5% Vitamin C 7%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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