Directions:
- In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours and up to overnight.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.54 Kcal (2322 kJ) | ||
| Calories from fat | 65.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 11% | |
|---|---|---|---|
| Cholesterol | 528.33mg | 176% | |
| Sodium | 473.54mg | 20% | |
| Potassium | 1932.49mg | 41% | |
| Total Carbs | 79.7g | 27% | |
| Sugars | 33.64g | 135% | |
| Dietary Fiber | 12.24g | 49% | |
| Protein | 47.45g | 95% | |
| Vitamin C | 45.9mg | 76% | |
| Iron | 6.7mg | 37% | |
| Calcium | 223.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 64.78 Kcal (271 kJ) | ||
| Calories from fat | 7.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.84g | 11% | |
|---|---|---|---|
| Cholesterol | 61.72mg | 176% | |
| Sodium | 55.32mg | 20% | |
| Potassium | 225.75mg | 41% | |
| Total Carbs | 9.31g | 27% | |
| Sugars | 3.93g | 135% | |
| Dietary Fiber | 1.43g | 49% | |
| Protein | 5.54g | 95% | |
| Vitamin C | 5.4mg | 76% | |
| Iron | 0.8mg | 37% | |
| Calcium | 26.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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