Directions:
- Score squid by making 4 (1/2-inch) crosswise cuts in each tube.
- Combine bell pepper and next 4 ingredients (through ginger) in a food processor; process until finely ground. Stir in sugar, soy, black pepper, and salt. Combine squid and 2/3 cup chile mixture in a large zip-top plastic bag; seal. Marinate in refrigerator 3 hours, turning bag occasionally. Reserve remaining 2/3 cup chile mixture for dipping sauce.
- Preheat the grill to medium heat.
- Remove squid from bag; discard marinade. Arrange squid in a single layer on grill rack coated with cooking spray. Grill for 2 minutes on each side or until charred and squid begins to curl around edges. Serve with reserved sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1216.62 Kcal (5094 kJ) | ||
| Calories from fat | 63.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 11% | |
|---|---|---|---|
| Cholesterol | 1584.98mg | 528% | |
| Sodium | 1902.65mg | 79% | |
| Potassium | 3373.24mg | 72% | |
| Total Carbs | 160.57g | 54% | |
| Sugars | 87.64g | 351% | |
| Dietary Fiber | 15.55g | 62% | |
| Protein | 125.81g | 252% | |
| Vitamin C | 138.2mg | 230% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 38.6mg | 214% | |
| Calcium | 436mg | 44% | |
| Amount Per 100 g | |||
| Calories | 92.79 Kcal (388 kJ) | ||
| Calories from fat | 4.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 11% | |
|---|---|---|---|
| Cholesterol | 120.88mg | 528% | |
| Sodium | 145.11mg | 79% | |
| Potassium | 257.26mg | 72% | |
| Total Carbs | 12.25g | 54% | |
| Sugars | 6.68g | 351% | |
| Dietary Fiber | 1.19g | 62% | |
| Protein | 9.59g | 252% | |
| Vitamin C | 10.5mg | 230% | |
| Vitamin A | 0.1mg | 52% | |
| Iron | 2.9mg | 214% | |
| Calcium | 33.3mg | 44% | |
* 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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