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Chilli-Salt Squid

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42403.9206
Energy (kCal)250414.1679
Carbohydrates (g)8387.4038
Total fats (g)3756.9817
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean squid by gently pulling head and tentacles away from the body. | 2. Pull out the clear backbone (quill) from inside the body and discard entrails. | 3. Cut tentacles from the head just below the eyes; discard head. | 4. Remove side wings and fine membrance from body. | 5. Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper. | 6. Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in) wide strips. | 7. In a large bowl, combine flour, chilli powder and salt. | 8. Add squid, including tentacles, and toss to coat, shaking off any excess flour. | 9. Heat oil in a hot wok until the surface seems to shimmer slightly. | 10. Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour. | 11. Remove with a slotted spoon and drain well on kitchen paper. | 12. Repeat process with remaining squid. | 13. Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well. | 14. Arrange squid on a platter and garnish with fried chillies, spring onions and coriander. | 15. Serve immediately, with lemon halves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    squid 600 250387.7679 8382.546999999999 42402.6242 3755.8165
    purpose flour 1/3 cup - - - -
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    sea salt 1 tablespoon - - - -
    vegetable oil - - - -
    red chilies 2 cut - - - -
    spring onion 2 tablespoons 3.84 0.8808 0.2196 0.0228
    coriander sprig 1/4 cup - - - -
    lemon 2 halved - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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