Directions:
- Cut squid into desired serving pieces leaving as rings - see below.
- Mix soy sauce, sugar, salt & pepper together in a flat dish and marinate overnight, turning occasionally.
- Drain the squid and pat dry with paper towel.
- Carefully thread squid rings over skewers leaving a bit of space in between and place over the top of oven racks so the squid is hanging down between the racks.
- Set oven to 50C / 120F and dry for 4 hours with something in place to keep the door open an inch or so. If you want to keep the rings round you'll need to periodically turn as the squid starts to dry.
- Before serving grill or broil on high heat for around 3 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.54 Kcal (484 kJ) | ||
| Calories from fat | 9.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 2% | |
|---|---|---|---|
| Cholesterol | 233mg | 78% | |
| Sodium | 2636.39mg | 110% | |
| Potassium | 326.27mg | 7% | |
| Total Carbs | 5.66g | 2% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 19.99g | 40% | |
| Vitamin C | 5mg | 8% | |
| Iron | 1.7mg | 10% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 83.66 Kcal (350 kJ) | ||
| Calories from fat | 6.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 2% | |
|---|---|---|---|
| Cholesterol | 168.72mg | 78% | |
| Sodium | 1909.05mg | 110% | |
| Potassium | 236.25mg | 7% | |
| Total Carbs | 4.1g | 2% | |
| Sugars | 0.75g | 4% | |
| Dietary Fiber | 0.31g | 2% | |
| Protein | 14.47g | 40% | |
| Vitamin C | 3.6mg | 8% | |
| Iron | 1.3mg | 10% | |
| Calcium | 29.6mg | 4% | |
* 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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