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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash, pat dry and cut salad leaves into bite-size pieces, then arrange the salad leaves into serving dish. Set aside. | 2. For the squid/octopus cut the body and legs into 1.5 cm thick then season with salt and pepper. | 3. Heat the olive oil in a frying pan, add the garlic and fry until you can smell its aroma. | 4. Add the squid/octopus into the pan with the garlic and cook until done. Squid/octopus' colour will change and it will no longer be transparent, Please NOTE do not overcook as it will becomes tough. | 5. Remove from heat and place on top of the prepared salad leaves in serving dish. | 6. Return frying pan to the heat, add the soy sauce, ginger, sugar and mix well with any remaining cooking juices from the squid/octopus, making sure that all the sugar dissolves. | 7. Pour dressing on top of squid/octopus then sprinkle some chilli powder or shichimi togarashi. | 8. If there is a lot of dressing you could serve it separately and dinners could help themselves if they wish for more dressing. | 9. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salad green			mixed	-	-	-	-
squid	700			292119.0625	9779.6382	49469.7282	4381.7859
salt				-	-	-	-
pepper				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	1		crushed	-	-	-	-
chili powder	1	pinch		0.4759	0.0839	0.0227	0.0241
soy sauce	3	tablespoons	low sodium	25.44	2.3664	3.9072	0.2736
gingerroot	1	tablespoon	grated	4.8	1.0662	0.1092	0.045
caster sugar	1/2	teaspoon		-	-	-	-

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