Taiwanese Deep-Fried Squid Balls Recipe
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Prep Time
1h
Cook Time
1h
Total Time
2h
This Taiwanese deep-fried squid balls recipe combines tender pieces of squid and juicy pork belly with a crispy, flavorful coating. A hint of sugar, salt, and white pepper bring out the natural sweetness of the seafood. The perfect crunchy and savory starter for any Asian-inspired meal.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
Rinse the squid under running water, then pat dry with paper towels.
2
Mince 1 ounce of the squid, transfer to an airtight container, and refrigerate.
3
In a medium bowl, thoroughly mix the remaining squid with the pork, sugar, salt, and ground white pepper. Cover tightly and freeze until partially frozen, about 2 hours.
4
In a high-powered blender or food processor, combine the partially frozen pork and squid mixture with sweet potato starch and ice and process on high-speed, scraping down the sides as necessary, until it forms a smooth, sticky, shiny paste, about 3 minutes; it should be completely smooth with no visible lumps of squid or pork or shards of ice.
5
Transfer the paste to a large bowl or container and stir in the refrigerated minced squid until evenly incorporated. Cover and refrigerate for at least 2 or up to 8 hours.
6
Bring a large pot of water to a simmer over medium-low heat until tiny bubbles begin to break on the surface of the water. Turn off the heat. Using wet (preferably latex-gloved) hands, grab a handful of the paste and squeeze it up through a hole formed by your index finger and thumb (like making the "okay" gesture) until a golf-ball size ball forms, then squeeze to pinch the ball off and release into the water; make sure to squeeze tightly when shaping the balls to minimize air pockets. Alternatively, using a wet spoon, scoop out golf-ball-size portions of the squid paste mixture and, using a second wet spoon, gently form into a rough ball shape before releasing into the water. When all the squid balls are in the water, turn the heat up to high and bring to a rolling boil, then lower the heat to maintain a brisk simmer and cook until balls are completely cooked through, about 5 minutes. Drain the squid balls in a colander and shake to dry. Transfer to a paper towel–lined plate and thoroughly pat dry with additional paper towels (it’s important to dry the squid balls as much as possible to avoid splattering when frying). Let air-dry for 15 minutes before frying.
7
In a wok or Dutch oven, heat oil over high heat until it reaches 375°F (190°C). Using a spider-skimmer, carefully lower half of the squid balls into the oil. The oil temperature should drop when you add the squid balls; adjust the heat to maintain a frying temperature of 350°F (175°C). Deep-fry, stirring often and carefully breaking apart any balls that have stuck together, until balls are beige and slightly crisp around the edges, about 4 minutes; be careful, as squid balls can pop and spatter during frying. Transfer squid balls to paper towels to drain and repeat with remaining balls.
8
Return oil to 375 ° F (190°C), then add half of the fried squid balls back to oil and fry a second time, maintaining a temperature of 350 ° F (175°C), until squid balls turn a light golden brown, about 2 minutes. Transfer squid balls to fresh paper towels to drain and repeat with remaining squid balls.
9
Season squid balls with ground white pepper and additional salt, if desired. Serve hot.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories969kcal
-
Fat75g
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Saturated Fat18g
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Carbohydrates61g
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Fiber2g
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Sugar2g
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Protein12g
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Cholesterol137mg
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Sodium1,440mg
Percent Daily Values are based on a 2,000 calorie diet.