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Squid with Sichuan Pepper Corn Sauce

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Submitted by Jordan Lucas

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 473
CUPS ML SQUID *
Sauce
1 5
TEASPOON ML RED PEPPER FLAKES
powder
1 5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML SESAME OIL
½ 2.5
TEASPOON ML SOY SAUCE, DARK
½ 2.5
TEASPOON ML SOY SAUCE, LIGHT
½ 2.5
TEASPOON ML 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 Arrow up button

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 177 44% 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?
Trans-fat Free, Low Carb
 

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