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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and dry the squid thoroughly. | 2. Slice each squid tube horizontally into 1/2in rings. Set aside. | 3. In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour. | 4. Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly. | 5. Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid. | 6. Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
squid	1			417.3129	13.9709	70.671	6.2597
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
plain flour	2	tablespoons		-	-	-	-
hot chili powder	2	teaspoons		-	-	-	-
sea salt	2	tablespoons		-	-	-	-
szechuan peppercorn	1	tablespoon	dry-roasted crushed	-	-	-	-
vegetable oil	2	cups		3758.32	0.0	0.0	436.0
iceberg lettuce	4	leaves	chilled	8.4	1.7819999999999998	0.54	0.084
lemon	2		cut	2.5617	0.8233	0.0972	0.0265

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