These fried cuttlefish balls are a must-try snack—ones that I significantly loved consuming, particularly when dipped in a spicy condiment. Crispy on the skin, chewy on the within, and prepared in simply quarter-hour—what’s to not love?

In Asia, we love all types of fish and seafood merchandise, comparable to cuttlefish balls. Created from minced cuttlefish and fish paste, these balls are formed into small, spherical spheres and are loved deep-fried, boiled, or cooked in a wide range of dishes like Chinese language Scorching Pot, soups, stir-fries, and curry.

They’ve a chewy, bouncy texture with a deliciously briny taste. I like them as a result of they remind me of my childhood, when skewers of fried cuttlefish balls, served with chili sauce and sprinkled with sesame seeds, had been a favourite snack. Simply enthusiastic about them makes my abdomen rumble!

In Asia, you will discover this scrumptious snack at road meals markets, offered by road distributors, roadside stalls, meals courts in purchasing facilities, and even in comfort shops like 7-11.

My cuttlefish balls recipe is simply as tasty as those you’d discover on the road meals market, however approach simpler to make at residence. With a crispy golden exterior and chewy, bouncy inside, these little bites are completely addictive. Plus, they’re prepared in simply quarter-hour, so you possibly can get pleasure from them any time you’re craving a fast, scrumptious snack!

Why I Love This Recipe

• Crispy on the skin, chewy on the within. I completely love the distinction between the crispy exterior and the chewy, bouncy inside. It’s the proper texture combo that makes each chunk satisfying!
• In simply quarter-hour. After I’m craving a quick and scrumptious snack or appetizer with out all the trouble, this recipe is my go-to.
• Filled with taste. I can’t get sufficient of the tender cuttlefish and savory chili sauce. It’s so flavorful, particularly with a sprinkle of sesame seeds on high.
• Choosy eater-friendly – This recipe is ideal for choosy eaters. The crispy exterior and delicate seafood taste make it tremendous simple to get pleasure from, and the skewer provides a enjoyable twist that even the fussiest eater in my home can’t resist!

Fried Cuttlefish Balls Elements

This easy and straightforward recipe requires mainly just a few substances:

• Cuttlefish balls – you should purchase this frozen in plastic package deal at Asian shops. Simply defrost them earlier than utilizing. I didn’t make it from scratch, however I’ll try it subsequent time after I make fish balls.
• Oil – for deep frying
• Chili sauce – I like to recommend Malaysian Lingham’s Scorching Sauce because the dipping sauce.
• White sesame – makes your skewers a number of tempting and scrumptious with speckles of sesame seeds drizzled on high.

Please confer with the recipe card on the backside of this submit for full particulars on every ingredient.

How To Make Fried Cuttlefish Balls

Step 1. Defrost the cuttlefish balls, then rinse them and pat dry with paper towels.

Step 2. Warmth oil in a wok for deep-frying or use a deep fryer. Deep-fry the cuttlefish balls till golden brown. Use a slotted spoon to switch the cuttlefish balls and drain extra oil on paper towels.

Step 3. Skewer three cuttlefish balls onto every bamboo skewer, drizzle with chili sauce, and serve instantly.

Professional Suggestions: Secrets and techniques To Crispy, Chewy Fried Cuttlefish Balls

• Most frozen cuttlefish balls in Asian markets right here within the U.S. are loaded with flour, which makes them much less chewy and so they puff up approach greater as soon as fried. I personally favor the BEST model and DODO model cuttlefish balls—they’re good and springy with that excellent QQ texture!
• I follow a impartial oil, like vegetable or canola oil, because it doesn’t overpower the flavour.
• I at all times fry in batches so the oil stays sizzling. If you happen to crowd the pan, they received’t keep crispy.
• I ensure the oil is sizzling sufficient (about 350°F or 175°C) earlier than I begin frying. If the oil’s too chilly, they’ll take in oil; too sizzling, and so they’ll burn.

Steadily Requested Questions

What To Serve With This Recipe

For a healthful meal and straightforward weeknight dinner, I like to recommend the next recipes.

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