Dairy-Free Sotong Ball
Delight your taste buds with this flavorful, homemade Dairy-Free Sotong Ball recipe that’s perfect for seafood lovers. Made with fresh squid, aromatic garlic, ginger, and spring onions, these delicious squid balls are infused with sesame oil and a blend of spices for a mouthwatering bite. The recipe uses rice flour and cornstarch for a light, crispy coating while remaining dairy-free and adaptable for a vegan option by omitting the egg white. These bite-sized delights are fried to golden perfection, boasting a crispy exterior and tender interior that pairs beautifully with dipping sauces like sweet chili or garlic soy. Quick to prepare in just 35 minutes, this recipe is ideal for appetizers, party platters, or a unique snack. Whether you’re avoiding dairy or simply exploring new seafood recipes, these easy-to-make squid balls are sure to impress!
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Recipe Information
Ingredients
- 300 grams fresh squid (cleaned and chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 2 tablespoons spring onion (finely chopped)
- 2 tablespoons cornstarch
- 1 tablespoon rice flour
- 1 piece egg white (optional for binding, omit for vegan version)
- 0.5 teaspoon sea salt
- 0.25 teaspoon white pepper
- 1 teaspoon sesame oil
- 2 cups vegetable oil (for frying)
Instructions
Clean the squid thoroughly, removing the head, beak, and any tough cartilage. Rinse and pat dry.
Chop the squid into small pieces and transfer it to a food processor. Pulse until it forms a smooth paste.
In a large mixing bowl, combine the squid paste with minced garlic, ginger, spring onions, cornstarch, rice flour, sea salt, white pepper, sesame oil, and egg white (if using). Mix thoroughly until the mixture is well incorporated and sticky.
Using damp hands, shape the mixture into balls approximately 1 inch in diameter. If the mixture is too soft to shape, chill it in the refrigerator for 10–15 minutes to firm up.
In a deep frying pan or a wok, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).
Carefully lower the squid balls into the hot oil in batches, making sure not to overcrowd the pan.
Fry the squid balls for 4–5 minutes or until they are golden brown and cooked through, turning occasionally to ensure even cooking.
Once cooked, remove the squid balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce, such as sweet chili sauce or garlic soy sauce.
Nutrition Facts
Calories |
4584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 491.4 g | 630% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 859 mg | 18% | |
*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.
