https://www.lifestylefood.com.au/recipes/16796/chargrilled-phu-quoc-salt-and-chilli-squid-muc-nuong-thang
LifestyleFOOD.com.au
Chargrilled Phu Quoc Salt and chilli Squid - Muc Nuong Thang
Luke Nguyen prepares fresh calamari off a squid boat in episode 4 of Luke Nguyen's Vietnam.
Ingredients
Method
-
1.
Pull away the squids head, slice it open and remove the guts, cartilage and ink sac. Pat both sides dry with kitchen paper or tea towel.
-
2.
Pound the chilli in mortar and pestle.
-
3.
Mix 2 teaspoons of salt and pounded chilli together then coat both sides of the squid evenly.
-
4.
On a medium-high heat, char grill the squid for 3 minutes on each side or until brown.
-
5.
In a dipping bowl, add lemon juice, remaining salt and pepper and mix well.
-
6.
Cut squid into bite sized pieces and dip into salt & pepper lemon sauce.
Nutritional information
Nutritional analysis per serving (4 servings)
- Energy 150kj
- Fat Total 2g
- Saturated Fat 0g
- Protein 24g
- Carbohydrate 7g
- Sugar 1g
- Sodium 418mg
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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