Battered squid rolls with salad and Andalusian sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen tube squid
0.5 kg
Table salt
2.5 g
High oleic oil
0.5 l
Orly batter
0.15 kg
Vinaigrette sauce
0.038 l
Andalusian sauce
0.25 l
Lettuce
0.45 ud
Spring onions
0.5 ud
Vinaigrette sauce
0.038 l
Table salt
5.0 g
Piquillo peppers
2.5 ud
Mayonnaise sauce
0.313 l
Ketchup
21.875 g
Elaboration
For this recipe, the following elaborations are needed:
- Green onion and lettuce salad
- Vinaigrette sauce
- Orly batter
- Andalusian sauce
- Heat plenty of hot oil in a pan. The amount of oil must be abundant so that the squid rolls float and the temperature loss is lower.
- Season the squid rolls and roll them into the orly batter one by one and place them in the hot oil.
- Allow to cook until golden on the outside and well-cooked inside, and place on absorbent paper.
PLATING UP
- Plate up the rolls with the seasoned salad and the Andalusian sauce.
Nutritional information (1 portion)
Energy
928.8
kcal
Carbohydrates
28.16
g
Proteins
21.31
g
Lipids
78.42
g
Fiber
1.89
g
Saturates
10.46
g
Monounsaturated fatty acids
60.5
g
Polyunsaturated fatty acids
11.06
g
Cholesterol
259.4
mg
Calcium
205.42
mg
Iron
1.37
mg
Zinc
1.77
mg
Vitamin A
133.26
ug
Vitamin C
3.63
g
Folic acid
44.8
ug
Salt (Sodium)
1942.37
mg
Sugars
1.78
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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