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泰式涼拌花枝
Q彈飽滿的花枝、爽脆辛辣的紫洋蔥、酸甜聖女番茄,淋上現榨檸檬汁、魚露,再拌入香菜、辣椒粒,一道酸辣開胃的泰式涼拌花枝只需10分鐘就可以上桌囉!
Course Appetizer
Cuisine Thai
Prep Time 10 minutes minutes
Cook Time 1 minute minute
Total Time 11 minutes minutes
Servings 2 人
Calories 143kcal
Author Sophie
- 2 條 花枝 squid
- 1/2 顆 紫洋蔥 red onion
- 10 顆 小番茄 cherry tomato
- 1 顆 檸檬 lemon
- 1 tsp 魚露 fish sauce
- 1 tsp 赤藻醣醇粉 powdered erythritol 用磨豆機磨成粉,或省略
- 1 tsp 香油
- 適量 香菜 cilantro
- 1 tsp 辣椒碎粒 dried chilli pepper 乾辣椒切碎也可
- 1 tsp 辣椒粉 chilli powder
- 1/4 tsp 鹽 salt
Sodium: 480.4mg | Calcium: 51mg | Vitamin C: 47.2mg | Vitamin A: 1250IU | Sugar: 2.7g | Fiber: 3g | Potassium: 407mg | Calories: 143kcal | Saturated Fat: 0.4g | Fat: 4g | Protein: 17.5g | Carbohydrates: 10.6g | Iron: 1.2mg