Squid Ring 1kg±/pack

RM17.00

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Squid Ring 1kg±/pack, frozen in plastic packaging | Order now and receive in 3 working days.

The whole delivery process is fulfilled in the cold chain handling method to ensure maximum freshness.

Home delivery to Johor Bahru, Skudai, Masai, Medini and Gelang Patah area.

Only 1 left in stock

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Description

Squid Ring 1kg±/pack

  • Cultured
  • Non-Sashimi Grade
  • Frozen below -18°C in plastic packaging

 

Sizes Available

  • 5-6 cm diameter per pcs

 

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 rings, 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: Deep Fry

Begin by removing all of the packagings and placing your calamari in the hot oil (180 C). Then, cook your frozen calamari for 3 minutes, or until it’s crispy and golden. Finally, drain your calamari on kitchen paper before serving.

 

Method 2: Oven Baked

  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  2. Defrost the squid rings 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.
  3. Coat a squid ring lightly in flour remove any excess flour. Dip your squid ring into the egg to coat, then tap it a few times to remove any excess egg drippings. Roll your squid ring in the breadcrumbs several times until it is completely covered. Place a baking sheet with the squid ring on it.
  4. 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 3: Grilled

  1. Combine the squid rings and marinade ingredients in a mixing bowl. Combine all of the ingredients and place in the refrigerator for at least an hour.
  2. In a wok, heat 2 tbsp of cooking oil and place a banana leaf on top.
  3. Grill the marinated squids on the banana leaf until all of them are done. If the banana leaf starts to burn too quickly, add more cooking oil.
  4. Place the squids on a plate and serve immediately with lime.

 

Method 4: Stir Fry

  1. Mix brown sugar, soy sauce, vinegar, fish sauce, and water in a small bowl and set aside.
  2. Bring a pot of water to a rolling boil. Boil for 30 – 40 seconds after adding the squid. Set it aside after draining.
  3. 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.
  4. 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.
  5. Serve immediately with steamed rice.

 

Couldn’t get enough from Half Shell Oyster? We have varieties of seafood which may suit you: Seafood Category

Additional information

Size

10/20, 30/40

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