High Protein Sotong Ball
Elevate your snacking game with these delicious and nutritious High Protein Sotong Balls, a seafood lover’s dream! Made with fresh squid and enriched with egg whites, these crispy and tender bites are a protein-packed delight perfect for any occasion. Flavored with garlic, ginger, and sesame oil, each bite bursts with aromatic goodness, while finely chopped spring onions add a pop of freshness. The use of cornstarch and ice water ensures a smooth blend and juicy texture, making the sotong balls irresistibly moist on the inside and perfectly golden on the outside. Quick to prepare and easy to fry, these squid balls are a fantastic appetizer, snack, or party dish. Serve them hot with your favorite dipping sauce, like sweet chili or garlic mayo, and watch them disappear in minutes! Keywords: High Protein Sotong Ball, protein snack, seafood recipe, squid ball recipe, fried appetizers.
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Recipe Information
Ingredients
- 500 g Fresh squid
- 1 large Egg white
- 2 tbsp Cornstarch
- 2 cloves Garlic
- 1 tsp Ginger
- 2 stalks Spring onions
- 1 tsp Sesame oil
- 1 tsp Salt
- 0.5 tsp White pepper
- 2 tbsp Ice water
- 2 cups Neutral oil for frying
Instructions
Clean the fresh squid thoroughly by removing the innards, skin, and cartilage. Rinse well and pat dry.
Chop the squid into small pieces and transfer to a food processor.
Add the egg white, cornstarch, garlic (minced), ginger (grated), sesame oil, salt, white pepper, and ice water to the food processor.
Pulse the mixture in the food processor until it forms a smooth paste. Scrape down the sides to ensure even blending.
Finely chop the spring onions and fold them into the mixture with a spatula.
Wet your hands lightly with water to prevent sticking. Scoop about a tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture.
Heat the neutral oil in a deep frying pan or pot over medium-high heat until it reaches about 180°C (350°F).
Carefully drop the sotong balls into the hot oil in small batches, ensuring they don’t overcrowd the pan.
Fry for about 3-4 minutes, turning occasionally, until golden brown and cooked through.
Remove the sotong balls using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve hot with your choice of dipping sauce, such as sweet chili or garlic mayo.
Nutrition Facts
Calories |
4742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.4 g | 634% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.0 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1412 mg | 30% | |
*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.
