Squid Carving 1kg±/pack
- Non-Sashimi Grade
- Frozen below -18°C in plastic packaging
- 4-5 cm diameter per pcs: Contains 28-30 pcs in one pack
Benefits of Eating Squid:
A nutritious meal
Squid is a type of mollusk in the shellfish family that comes in four varieties: black, white, hard shell, and red. It is high in protein and minerals while being low in calories. As a result, squid or calamari is a highly nutritious meal.
Low in calories
Squid is ideal for those looking to increase their protein intake without sacrificing their calorific goals. According to the dietician, a 100gm serving of squid contains only 75kcal – 85kcl of calories. Fans of batter-fried calamari carving, however, beware the calorific value may increase if you deep fry it.
Good source of vitamin B12 and B6
Your body requires vitamin B12 for neural and blood health, as well as vitamin B6 to protect your heart from strokes. This gives you another reason to eat squid, which is high in both of these nutrients.
Selenium and vitamin E
Squid contains a lot of selenium and vitamin E. Selenium, which is found in trace amounts in the body, works with vitamin E to promote normal body growth and fertility. It is thought that as an anti-oxidant, it can aid in the fight against cancer by inhibiting tumor growth.
No cholesterol worries
Squid like most shellfish has a high dietary cholesterol content. It is very low in fat, and the cholesterol it contains is poorly absorbed.
How To Cook?
Method 1: Oven Baked
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Defrost the squid carving completely. Set aside the 2 eggs in a small bowl. In a separate bowl, combine the flour and baking powder. Place the breadcrumbs in a third bowl.
- Coat a squid carving lightly in flour remove any excess flour. Dip your squid carving into the egg to coat, then tap it a few times to remove any excess egg drippings. Roll your squid carving in the breadcrumbs several times until it is completely covered. Place a baking sheet with the squid carving on it.
- Bake for about 15-20 minutes, or until the outer coating turns golden brown. Bake for another 10 minutes, or until both sides are crunchy. Serve hot with tomato sauce. If desired, squeeze fresh lemon juice over the finished calamari just before serving.
Method 2: Tom Yam Soup
- Add the oil, minced garlic, ginger, onions, and chilies to a wok. Fry until fragrant in a wok.
- Increase the heat to high and add in all of the seasoning sauce, asam slice, and lemongrass. Reduce the heat to low once the broth has reached a boil.
- Mix in the long beans and pineapple dice. Stir everything together thoroughly.
- Add the squids carving/flower. Remove it from the heat once they have turned white.
- Serve immediately with plain rice.
Method 3: Stir Fry
- Mix brown sugar, soy sauce, vinegar, fish sauce, and water in a small bowl and set aside.
- Bring a pot of water to a rolling boil. Boil for 30 – 40 seconds after adding the squid. Set it aside after draining.
- Warm a wok over medium-high heat. After that, add in 1 tbsp vegetable oil, chili peppers, garlic, and ginger. Give it a quick stir until fragrant, then add the mixed sauce and continue to stir to prevent the sauce from burning. After about 30 seconds, add the boiled squid to the wok and stir for 30 – 40 seconds, until the squid is cooked through. Remove from the heat and arrange the squid and sauce on a plate.
- Scoop one tablespoon of the sauce into a separate bowl and set aside for cooking the broccoli, carrot slides, and mushroom slides. Continue in this manner until the vegetable is cooked through but still crisp. Place the squid and all of the sauce on top of the vegetables.
- Serve immediately with steamed rice.
Couldn’t get enough from Half Shell Oyster? We have varieties of seafood which may suit you: Seafood Category