Recipes
Fried Squids a la Australia
Australians enjoy in fresh squids like any other people living ot the seaside (except those at the Black sea, there are no squids at all). Tender flavour of squids is created with various marinades, which in the same time soften them.
| Preparation time | 45 min |
|---|---|
| Demanding |  |
| Energetic value | 527 kcal / 2203 kJ |
| Table of nutritive values | |
Ingredients
 | 6 |
|---|---|
| 1 kg | squids |
| frying oil | |
| Marinade: | |
| 2 tablespoons | soy sauce |
| 1 teaspoon | ginger, finely chopped |
| 2 | garlic, cloves squeezed through |
| 3 | eggs |
| For breading: | |
| 150 g | maize |
| 150 g | Wheat flour (soft) |
| 2 teaspoons | Vegeta no MSG added |
| black pepper, coarsly ground | |
| For serving: | |
| 250 g | fresh cucumbers |
| 100 ml | sweet chili sauce |
| minced coriander | |
Preparation
- Cut squids into rings. Combine eggs, garlic, ginger and soy sauce and stir, add squids and marinate them for about an hour.
- Piece by pieace of marinated squids turn to coat with a mixture of flour, Vegeta no MSG added and pepper and fry in the deep oil for several minutes.
- Cut cucumbers into slices, arrange on a plate and in the middle put fried squids. Pour a sauce over squids.
Serving
Serve warm, sprinkle with coriander.
Advice
It is important that when frying squids do not fry to many at once.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 38,62 | - | - |
| Total carbohydrates | g | 54,73 | - | - |
| Total fat | g | 15,81 | - | - |
| Diet fibres | g | 3,22 | - | - |
| Cholesterol | mg | 539,58 | - | - |
| Vitamin A | IU | 586,16 | 15 | 12 |
| Niacin | mg | 14,66 | 105 | 73 |
| Vitamin C | mg | 11,56 | 15 | 13 |
| Vitamin D | IU | 19,66 | 10 | 10 |
| Calcium | mg | 183,33 | 18 | 18 |
| Phosphor | mg | 671,02 | 84 | 84 |
| Potassium | mg | 714,36 | 19 | 19 |
| Sodium | g | 2,04 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
