Directions:
- Use a small sharp knife to cut squid hoods length ways from opening to tip. Lay squid hoods flat, inside up and score diagonally. Cut squid into 4 cm squares. Pat dry with paper towel.
- Combine cornflour half the salt, half the pepper, half the five spice and the Sichuan pepper in a bowl (or a plastic bag). Add squid and toss to coat. Combine remaining spices in a small bowl and set aside.
- Fry in oil for 2 minutes or until squid curls and turns golden brown, drain well. Sprinkle with remaining spice mixture.
- Serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.54 Kcal (224 kJ) | ||
| Calories from fat | 2.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 0% | |
|---|---|---|---|
| Sodium | 1170.72mg | 49% | |
| Potassium | 34.26mg | 1% | |
| Total Carbs | 11.08g | 4% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 0.76g | 2% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 3.1mg | 17% | |
| Calcium | 64.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 226.88 Kcal (950 kJ) | ||
| Calories from fat | 12.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 0% | |
|---|---|---|---|
| Sodium | 4960.68mg | 49% | |
| Potassium | 145.18mg | 1% | |
| Total Carbs | 46.95g | 4% | |
| Sugars | 0.65g | 1% | |
| Dietary Fiber | 13.47g | 13% | |
| Protein | 3.2g | 2% | |
| Vitamin C | 10.4mg | 4% | |
| Iron | 13mg | 17% | |
| Calcium | 274.6mg | 6% | |
* 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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