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Crunchy Fried Squid Salad


Crunchy Fried Squid Salad Recipe

Ingredients:
  • 1 tablespoon grape seed oil, corn oil, or other neutral oil
  • 2 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • ½ small carrot, diced
  • ½ small red bell pepper, cored, seeded, and diced
  • ½ fresh red Thai chile, stemmed, seeded, and diced
  • 2½ tablespoons fresh lime juice
  • 3½ tablespoons rice vinegar
  • ¾ teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon palm sugar
  • 1 tablespoon chili oil, preferably homemade
  • 1 tablespoon soy sauce
  • 1½ teaspoons rice vinegar
  • ½ teaspoon sugar
  • 1 cup rice or all-purpose flour
  • Corn or vegetable oil for deep-frying
  • 10 ounces baby squid bodies cut into ½-inch rings crosswise and tentacles separated
  • Salt
  • 1 small ripe papaya, peeled, seeded, and cut into 1-inch cubes
  • 4 fresh water chestnuts, peeled and cut into ¼-inch slices
  • ½ cup cashews, toasted and slightly crushed
  • One 1-inch piece young ginger, minced
  • 4 cups frisee, roughly chopped
  • 1 tablespoon white sesame seeds, toasted
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 661kcal (33%)
Total Fat 44g (68%)
Saturated Fat 5g (25%)
Cholesterol 165mg (55%)
Total Carbohydrate 49g
Dietary Fiber 4g
Sugars 13g
Protein 21g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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