Squid With Sichuan Pepper Corn Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Appetizers, Ceideburg 2, Chinese | 2 | Servings | |
INGREDIENTS
| 450 | g | Squid, approx. 3 pieces |
| 2 | c | Stock, or water |
| 1 | t | Red pepper powder |
| 1 | t | Brown pepper powder |
| 1 | t | Sesame oil |
| 1/2 | t | Dark soy sauce |
| 1/2 | t | Light soy sauce |
| 1/2 | t | Red pepper oil |
| 1/2 | t | Sugar |
| To prepare and cook |
INSTRUCTIONS
Mix pepper corn sauce ingredients well. ea 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. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 7.3mg
Sodium: 1099.2mg
Potassium: 175.6mg
Carbohydrates: 20.1g
Fiber: <1g
Sugar: 6.7g
Protein: 3.8g