Directions:
- In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint and basil. Add the calamari and marinate for only 30 seconds. Take the calamari out of the marinade and add to a very hot skillet, lightly oiled. Toss calamari quickly around and cook only 2-3 minutes until done. Cook in two batches. Remove calamari and place on top of the arugula. In the same hot skillet, add the tomatoes and 1/3 cup of the marinade. Bring to a boil then add to salad and mix well. Check for seasoning and serve.
- Wine Recommendation: Egerie, Champagne Brut, Pannier, 1990
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 689.26 Kcal (2886 kJ) | ||
| Calories from fat | 288.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.07g | 49% | |
|---|---|---|---|
| Cholesterol | 514.97mg | 172% | |
| Sodium | 2955.79mg | 123% | |
| Potassium | 999.69mg | 21% | |
| Total Carbs | 53.16g | 18% | |
| Sugars | 20.62g | 82% | |
| Dietary Fiber | 9.41g | 38% | |
| Protein | 47.79g | 96% | |
| Vitamin C | 136mg | 227% | |
| Vitamin A | 3mg | 100% | |
| Iron | 463.1mg | 2573% | |
| Calcium | 1327.9mg | 133% | |
| Amount Per 100 g | |||
| Calories | 108.91 Kcal (456 kJ) | ||
| Calories from fat | 45.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 49% | |
|---|---|---|---|
| Cholesterol | 81.37mg | 172% | |
| Sodium | 467.05mg | 123% | |
| Potassium | 157.96mg | 21% | |
| Total Carbs | 8.4g | 18% | |
| Sugars | 3.26g | 82% | |
| Dietary Fiber | 1.49g | 38% | |
| Protein | 7.55g | 96% | |
| Vitamin C | 21.5mg | 227% | |
| Vitamin A | 0.5mg | 100% | |
| Iron | 73.2mg | 2573% | |
| Calcium | 209.8mg | 133% | |
* 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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