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Fried Cuttlefish Balls Recipe
12 cuttlefish balls
Oil, for deep-frying
Defrost the cuttlefish balls. Rinse and pat dry with paper towels.
Heat up a wok with oil for deep-frying, or heat up a deep-fryer. Deep-fry the cuttlefish balls until they turn golden brown. Transfer the cuttlefish balls out with a slotted spoon and drain the excess oil with paper towels.
Skewer three (3) cuttlefish balls into one bamboo skewer and drizzle each skewer with chili sauce.
Most frozen cuttlefish balls in the Asian markets here in the United States are loaded with flour and lack texture, and once fried, they expand to almost 1.5 times the original size. I find the BEST brand cuttlefish balls springy and QQ.