Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
503
Calories
16g
Protein
2g
Fat
104g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound squid rings
- whole dried squid (soaked, substitute for squid rings) (optional)
- 1 cup twigim garu (Korean frying mix)
- 1/2 cup corn starch (substitute for twigim garu) (optional)
- 1/2 cup all purpose flour (substitute for twigim garu) (optional)
- 1 teaspoon salt
- 1 cup cold water
- 1 cup vegetable oil
- 1 teaspoon garlic powder (optional)
- dash parsley flakes (garnish) (optional)
- ketchup (for serving) (optional)
- marinara sauce (for serving) (optional)
- sweet chili sauce (for serving) (optional)
- soy dipping sauce (for serving) (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista