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泰式涼拌花枝
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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
Cook Time 1 minute
Total Time 11 minutes
Servings 2
Calories 143kcal
Author Sophie

Ingredients

  • 2 花枝 squid
  • 1/2 紫洋蔥 red onion
  • 10 小番茄 cherry tomato
  • 1 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

Instructions

  • 檸檬搾汁備用,洋蔥切絲泡冰水,花枝清理腹中內臟,拿掉骨頭,剪去眼睛、嘴巴,橫向切斷,小番茄切半
  • 煮滾一鍋開水,將花枝川燙,變色後即可撈起,不要燙很久,肉會變很硬,瀝乾
  • 取一大碗,將所有材料+花枝混合均勻即可

Notes

Nutrition

Calories: 143kcal | Carbohydrates: 10.6g | Protein: 17.5g | Fat: 4g | Saturated Fat: 0.4g | Sodium: 480.4mg | Potassium: 407mg | Fiber: 3g | Sugar: 2.7g | Vitamin A: 1250IU | Vitamin C: 47.2mg | Calcium: 51mg | Iron: 1.2mg