Estimated Nutrition (whole recipe, rough)
586
Calories
14g
Protein
15g
Fat
96g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- =
- 8 oz squid, skinned, cut into strips
- 1 cup flour, 1/2 cup water (4-5 tbsp more)
- 1 tsp salt, 1/2 tsp baking powder
- oil to deep fry
- Choganjang (soy sauce and vinegar dipping sauce):
- 3 parts soy sauce + 1 part rice vinegar
- =
Directions
1
Prepare squid.
2
It is very important to take out the skin carefully.
3
Unless you want oil blast all over your kitchen.
4
Mix flour salt and baking powder.
5
Add water, mix with a whisk quickly. (Don't over do it!)
6
Salt and pepper squid and dredge with flour.
7
Then put into a batter.
8
Fry until light gold color.
9
Serve with Choganjang.
Recipe sourced from
fandom