Soy-Free Cuttlefish Balls
Dive into the delightful world of seafood with these *Soy-Free Cuttlefish Balls*, a flavor-packed alternative to traditional fish balls! Made from fresh cuttlefish blended into a smooth paste, these savory treats are enhanced with aromatic garlic, zesty ginger, and a touch of white pepper for a perfectly balanced taste. Bound with rice flour and cornstarch for a silky texture, and brightened with fresh cilantro and sesame oil, these homemade cuttlefish balls are tender, juicy, and incredibly versatile. With no soy ingredients, they cater to dietary restrictions while delivering an impressive depth of flavor. Perfect for simmering in soups, pairing with your favorite dipping sauces, or serving as a stand-alone appetizer, this quick and easy recipe is sure to become a seafood lover's favorite. Ready in under 30 minutes, these bite-sized delights are as nutritious as they are delicious!
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Recipe Information
Ingredients
- 500 grams cuttlefish (cleaned and roughly chopped)
- 50 grams rice flour
- 30 grams cornstarch
- 1 large egg white
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 0.5 teaspoon white pepper
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 50 milliliters water
- 2 tablespoons chopped fresh cilantro
Instructions
Place the chopped cuttlefish into a food processor and pulse until a smooth paste forms.
Transfer the cuttlefish paste to a mixing bowl. Add the rice flour, cornstarch, egg white, minced garlic, grated ginger, white pepper, salt, sesame oil, and water.
Mix the ingredients together until well combined. The mixture should be smooth and slightly sticky.
Fold in the chopped cilantro, mixing gently to distribute evenly.
Wet your hands with water to prevent sticking and shape the mixture into small balls, about the size of a tablespoon each.
Bring a pot of water to a gentle simmer. Carefully drop the cuttlefish balls into the water in batches, ensuring not to overcrowd the pot.
Cook the cuttlefish balls for about 4-5 minutes or until they float to the surface and are firm to the touch.
Remove the cooked cuttlefish balls with a slotted spoon and transfer them to a plate lined with paper towels to drain excess water.
Serve the cuttlefish balls as an appetizer with your choice of dipping sauce or add them to soups and stews for extra flavor.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.4 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1495 mg | 32% | |
*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.
