Whole30 Sotong Ball
Delight your taste buds with these flavorful and protein-packed Whole30 Sotong Balls, a perfect addition to your clean-eating meal plan. Made with fresh squid, aromatic garlic, ginger, and a touch of coconut aminos, these tender seafood bites are lightly fried in coconut oil for a golden, crispy finish. Gluten-free, dairy-free, and grain-free, this recipe uses arrowroot flour as a natural binder, making it an ideal choice for Whole30 and Paleo diets. Quick and easy to prepare in just 35 minutes, these sotong balls are versatile—enjoy them as a savory appetizer, a nutrient-rich salad topping, or a hearty addition to your favorite stir-fry. Serve them warm with a Whole30-compliant dipping sauce for a crowd-pleasing dish that's as healthy as it is delicious!
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Recipe Information
Ingredients
- 500 grams Fresh squid (cleaned)
- 1 large Egg white
- 2 tablespoons Arrowroot flour
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Spring onion (finely chopped)
- 1 tablespoon Coconut aminos
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil (for frying)
Instructions
Clean the squid by removing the head, tentacles, and cartilage. Rinse thoroughly under cold water. Cut the squid into smaller chunks for blending.
Using a food processor, blend the squid until a smooth paste forms.
Transfer the squid paste to a mixing bowl. Add the egg white, arrowroot flour, minced garlic, grated ginger, spring onion, coconut aminos, sea salt, and black pepper. Mix until well combined.
Wet your hands slightly to prevent sticking, then shape the mixture into small balls, about 1 inch in diameter, and place them on a plate or tray.
Heat the coconut oil in a large skillet or frying pan over medium heat.
Add the squid balls to the pan in a single layer without overcrowding. Cook for 3-4 minutes per side, turning occasionally, until they are golden brown and fully cooked through.
Remove the sotong balls from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the sotong balls warm with your favorite Whole30-compliant dipping sauce or as a protein addition to a salad or stir-fry.
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 339 mg | 7% | |
*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.
