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 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 | 302.56 Kcal (1267 kJ) | ||
| Calories from fat | 15.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 3% | |
|---|---|---|---|
| Cholesterol | 396.25mg | 132% | |
| Sodium | 725.4mg | 30% | |
| Potassium | 862.39mg | 18% | |
| Total Carbs | 39.68g | 13% | |
| Sugars | 21.59g | 86% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 31.94g | 64% | |
| Vitamin C | 34.5mg | 58% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 9.8mg | 55% | |
| Calcium | 110.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 91.88 Kcal (385 kJ) | ||
| Calories from fat | 4.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 3% | |
|---|---|---|---|
| Cholesterol | 120.33mg | 132% | |
| Sodium | 220.28mg | 30% | |
| Potassium | 261.88mg | 18% | |
| Total Carbs | 12.05g | 13% | |
| Sugars | 6.56g | 86% | |
| Dietary Fiber | 1.21g | 16% | |
| Protein | 9.7g | 64% | |
| Vitamin C | 10.5mg | 58% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 3mg | 55% | |
| Calcium | 33.6mg | 11% | |
* 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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