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Ingredients
- 500 g Wasser
- 400 g Tintenfisch-Tentakel, TK, aufgetaut, abgetropft (siehe Tipp)
- 200 g Rotkohl, in Stücken
- 80 g Zitronensaft
- 1 Peperoni, rot, entkernt, in Stücken
- 50 g Schalotten, halbiert
- 10 Basilikumblätter, frisch
- 20 g Olivenöl
- 2 TL Fischsauce
- ½ TL Salz
- ½ TL Cayenne-Pfeffer
- Nutrition
- per 1 Portion
- Calories
- 595 kJ / 142 kcal
- Protein
- 17 g
- Carbohydrates
- 2 g
- Fat
- 6 g
- Fibre
- 1.5 g
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