Paleo Sotong Ball
Delight your taste buds with this irresistibly savory Paleo Sotong Ball recipe, a wholesome and flavorful twist on a seafood favorite! Made with fresh squid, aromatic garlic and ginger, and a hint of umami from coconut aminos, these tender bites are perfectly balanced with the light crispiness achieved through pan-frying in coconut oil. Using arrowroot flour and egg white, the recipe stays entirely paleo-friendly while maintaining a satisfying texture. Ready in just 35 minutes, these bite-sized delights make a fantastic appetizer, snack, or protein-packed addition to any meal. Serve them with a zesty dipping sauce or a squeeze of fresh lime for a burst of refreshing flavor. Perfect for seafood lovers and those following a paleo lifestyle, these sotong balls are an absolute must-try!
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Recipe Information
Ingredients
- 500 grams fresh squid (cleaned and chopped)
- 1 large egg white
- 2 tablespoons arrowroot flour
- 1 teaspoon coconut aminos
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (grated)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 stalks spring onions (finely chopped)
- 3 tablespoons coconut oil (for frying)
Instructions
Clean and prepare the squid by removing its skin, head, and internal organs. Rinse thoroughly under cold water and chop into small pieces.
Using a food processor, grind the chopped squid into a smooth paste. You may need to scrape down the sides of the food processor a few times to ensure an even consistency.
Transfer the squid paste to a mixing bowl and add the egg white, arrowroot flour, coconut aminos, minced garlic, grated ginger, sea salt, black pepper, and finely chopped spring onions. Mix everything together until fully combined and slightly sticky.
Wet your hands with a little water to prevent sticking, then take small portions of the mixture and shape them into bite-sized balls (roughly 1 to 1.5 inches in diameter). Place the sotong balls on a plate or tray.
Heat coconut oil in a large skillet or frying pan over medium heat. Once the oil is hot, carefully add the sotong balls in batches. Do not overcrowd the pan.
Fry each sotong ball for 2-3 minutes on each side or until golden brown and cooked through. Transfer cooked sotong balls to a plate lined with paper towels to absorb excess oil.
Serve the Paleo Sotong Balls immediately with a dipping sauce of your choice, such as a paleo-friendly chili sauce or a squeeze of fresh lime. Enjoy!
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 354 mg | 8% | |
*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.
