Low Sodium Sotong Ball
Bursting with fresh and savory flavors, this Low Sodium Sotong Ball recipe is a healthier take on a beloved seafood treat, perfect for those watching their salt intake. Made from fresh squid blended into a smooth paste and seasoned with low sodium soy sauce, white pepper, garlic, and sesame oil, these soft and tender squid balls pack a punch of natural umami without overwhelming your palate. The addition of scallions and a touch of cornstarch lends a wonderful texture, while the simple cooking process of boiling keeps them light and juicy. Ready in under 35 minutes, these sotong balls are perfect as a protein-packed snack, a flavorful topping for soups, or a delightful side dish paired with your favorite no-salt-added dipping sauce. Discover a healthier twist to an Asian seafood classic with this easy-to-follow recipe!
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Recipe Information
Ingredients
- 500 g Fresh squid (sotong), cleaned and chopped
- 1 large Egg white
- 2 tbsp Cornstarch
- 1.5 tsp Low sodium soy sauce
- 1 tsp Garlic, finely minced
- 0.5 tsp White pepper
- 1 tsp Sesame oil
- 2 tbsp Scallions, finely chopped
- 2 tbsp Cold water
- 3 pieces Ice cubes
Instructions
Step 1: Clean the squid thoroughly, removing any skin, cartilage, and innards. Rinse under cold water and pat dry with a kitchen towel.
Step 2: Chop the squid into small pieces and place them in a food processor with the ice cubes. Blend until a smooth paste forms.
Step 3: Transfer the squid paste into a large mixing bowl. Add the egg white, cornstarch, low sodium soy sauce, minced garlic, white pepper, sesame oil, and cold water. Mix well until everything is fully combined and the mixture has a sticky consistency.
Step 4: Stir in the chopped scallions for added flavor and texture.
Step 5: Wet your hands with a little water, scoop a small portion of the squid mixture, and shape it into a ball using your palms. Repeat until all the mixture is used.
Step 6: Bring a pot of water to a gentle boil. Reduce the heat to low and carefully drop the squid balls into the water in small batches. Let them cook for 3-4 minutes or until they float to the surface.
Step 7: Use a slotted spoon to remove the cooked squid balls and transfer them to a plate lined with a paper towel to drain excess moisture.
Step 8: Serve the low sodium sotong balls hot with a side of your favorite no-salt-added dipping sauce or in a soup or noodle dish for a complete meal.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.6 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1593 mg | 34% | |
*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.
