Thai Dried Squid (Calamari)
265 mins (prep 10, cooking 255)
5 ingredients
2 servings
This came from the book "Thai Food" by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen. He also says it will keep for a few days if refrigerated. This recipe is how I prepared the dish using an oven for drying rather than leaving in the sun. Note it requires overnight marination (not included in prep time) and quite a bit of drying time. Makes an interesting snack although it is quite salty & chewy so won't be to everyone's taste.

Categories:  technique , for-1-or-2 , beginner-cook , low-sat.-fat , thai , no-shell-fish , appetizer , low-carb , low-in... , squid , asian , low-fat , low-calorie , easy , main-dish , seafood , number-of-servings , healthy , deep-fried ,
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Serving Size (104.24 g)
Servings 2
Amount per Serving
Calories 94.38 Calories from Fat 12.42
% Daily Value *
Total Fat 1.38g 4.25%
Saturated Fat 0.36g 3.58%
Trans Fat 0.0 %
Cholesterol 233.0mg 155.33%
Sodium 625.38mg 52.11%
Total Carbohydrate 3.7g 2.46%
Dietary Fiber 0.0 g 0.0%
Sugars 0.61 g %
Protein 15.58g 62.32%
Vitamin A 33.0IU% Vitamin C 4.7mg%
Calcium 32.37mg% Iron 0.69mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
light soy sauce, white pepper, skewer


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