Crunchy Squid Balls
Get ready to tantalize your taste buds with these *Crunchy Squid Balls*, a golden and savory treat that's perfect for any seafood lover! Made with fresh squid pulsed to a fine mince and infused with aromatic garlic, ginger, and spring onions, these bite-sized delights pack a punch of flavor in every bite. The mixture is bound with a light blend of all-purpose flour, cornstarch, and egg, seasoned with soy sauce and sesame oil, and fried to crispy perfection. Each squid ball boasts a delicate balance of crunch on the outside and tender, flavorful goodness on the inside. Whether served as an appetizer, snack, or party favorite, pair these irresistible bites with sweet chili sauce or garlic aioli for an extra layer of indulgence. Quick to make and deeply satisfying, this recipe will have everyone asking for seconds! *Keywords: Crunchy Squid Balls Recipe, Easy Seafood Appetizers, Crispy Fried Squid, Party Snacks, Asian-Inspired Recipes*.
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Recipe Information
Ingredients
- 500 grams fresh squid
- 50 grams all-purpose flour
- 25 grams cornstarch
- 1 teaspoon baking powder
- 1 large egg
- 2 cloves garlic
- 1 inch piece ginger
- 2 sticks spring onions
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 500 ml vegetable oil
Instructions
Clean the squid thoroughly by removing the head, innards, and skin. Rinse under cold water and pat dry with paper towels.
Cut the cleaned squid into small pieces and place in a food processor along with peeled garlic cloves and ginger. Pulse until finely minced.
Transfer minced squid mixture into a large bowl.
Chop spring onions finely and add to the bowl with the squid.
Add flour, cornstarch, baking powder, salt, and white pepper to the bowl.
In a separate small bowl, whisk the egg lightly and add to the squid mixture.
Add soy sauce and sesame oil, then mix all the ingredients well to form a sticky paste-like consistency.
Using lightly oiled hands, shape the squid mixture into small balls around 1 to 1.5 inches in diameter.
Heat vegetable oil in a deep frying pan or pot to 180°C (350°F). Use enough oil to fully submerge the squid balls.
Carefully lower squid balls into the hot oil in batches, not overcrowding the pot.
Fry each batch for about 4-5 minutes, or until golden brown and cooked through.
Remove squid balls with a slotted spoon and drain on paper towels.
Serve hot with your choice of dipping sauce like sweet chili sauce or garlic aioli.
Nutrition Facts
Calories |
4814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.4 g | 604% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 291.9 g | ||
| Cholesterol | 1384 mg | 462% | |
| Sodium | 3736 mg | 162% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 2.9 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 285 mg | 22% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1774 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
