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These fried cuttlefish balls are a must-try snack—ones that I particularly enjoyed eating, especially when dipped in a spicy condiment. Crispy on the outside, chewy on the inside, and ready in just 15 minutes—what’s not to love?
In Asia, we love all kinds of fish and seafood products, such as cuttlefish balls. Made from minced cuttlefish and fish paste, these balls are shaped into small, round spheres and are enjoyed deep-fried, boiled, or cooked in a variety of dishes like Chinese Hot Pot, soups, stir-fries, and curry.
They have a chewy, bouncy texture with a deliciously briny flavor. I love them because they remind me of my childhood, when skewers of fried cuttlefish balls, served with chili sauce and sprinkled with sesame seeds, were a favorite snack. Just thinking about them makes my stomach rumble!
In Asia, you can find this delicious snack at street food markets, sold by street vendors, roadside stalls, food courts in shopping centers, and even in convenience stores like 7-11.
My cuttlefish balls recipe is just as tasty as the ones you’d find at the street food market, but way easier to make at home. With a crispy golden outside and chewy, bouncy inside, these little bites are totally addictive. Plus, they’re ready in just 15 minutes, so you can enjoy them any time you’re craving a quick, delicious snack!
Why I Love This Recipe
- Crispy on the outside, chewy on the inside. I absolutely love the contrast between the crispy outside and the chewy, bouncy inside. It’s the perfect texture combo that makes every bite satisfying!
- In just 15 minutes. When I’m craving a fast and delicious snack or appetizer without all the hassle, this recipe is my go-to.
- Packed with flavor. I can’t get enough of the tender cuttlefish and savory chili sauce. It’s so flavorful, especially with a sprinkle of sesame seeds on top.
- Picky eater-friendly – This recipe is perfect for picky eaters. The crispy outside and mild seafood flavor make it super easy to enjoy, and the skewer adds a fun twist that even the fussiest eater in my house can’t resist!
Fried Cuttlefish Balls Ingredients
This simple and easy recipe calls for basically a few ingredients:
- Cuttlefish balls – you can buy this frozen in plastic package at Asian stores. Just defrost them before using. I didn’t make it from scratch, but I will attempt it next time when I make fish balls.
- Oil – for deep frying
- Chili sauce – I recommend Malaysian Lingham’s Hot Sauce as the dipping sauce.
- White sesame – makes your skewers a lot of tempting and delicious with speckles of sesame seeds drizzled on top.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Fried Cuttlefish Balls
Step 1. Defrost the cuttlefish balls, then rinse them and pat dry with paper towels.
Step 2. Heat oil in a wok for deep-frying or use a deep fryer. Deep-fry the cuttlefish balls until golden brown. Use a slotted spoon to transfer the cuttlefish balls and drain excess oil on paper towels.
Step 3. Skewer three cuttlefish balls onto each bamboo skewer, drizzle with chili sauce, and serve immediately.
Pro Tips: Secrets To Crispy, Chewy Fried Cuttlefish Balls
- Most frozen cuttlefish balls in Asian markets here in the U.S. are loaded with flour, which makes them less chewy and they puff up way bigger once fried. I personally prefer the BEST brand and DODO brand cuttlefish balls—they’re nice and springy with that perfect QQ texture!
- I stick to a neutral oil, like vegetable or canola oil, as it doesn’t overpower the flavor.
- I always fry in batches so the oil stays hot. If you crowd the pan, they won’t stay crispy.
- I make sure the oil is hot enough (about 350°F or 175°C) before I start frying. If the oil’s too cold, they’ll soak up oil; too hot, and they’ll burn.
Frequently Asked Questions
Absolutely! If you don’t have bamboo skewers, you can skip them and serve directly on a plate or in a bowl, drizzling the chili sauce on top or serving it on the side.
This helps prevent oil splatter and ensures they fry up crispy instead of soggy. It also helps maintain the oil temperature for better frying.
They should be golden brown and crispy on the outside. It usually takes about 4-5 minutes of frying time, but you can cut one open to make sure it’s heated all the way through.
It’s best to fry the cuttlefish balls right before serving to keep them crispy. If you need to make them ahead of time, you can fry them, let them cool, and then reheat them in an oven or air fryer to regain their crispiness.
To reheat, I recommend using an air fryer or oven at 350°F (175°C) for a few minutes until they’re hot and crispy again. Avoid microwaving as it can make them soggy.
Each skewer is only 11 calories.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Fried Cuttlefish Balls
Ingredients
- 12 cuttlefish balls, store bought
- oil, for deep-frying
- 2 tablespoons chili sauce, I recommend Lingham's Hot Sauce
- 1/2 teaspoon white sesame seeds
Instructions
- Defrost the cuttlefish balls, then rinse them and pat dry with paper towels.
- Heat oil in a wok for deep-frying or use a deep fryer. Deep-fry the cuttlefish balls until golden brown. Use a slotted spoon to transfer the cuttlefish balls and drain excess oil on paper towels.
- Skewer three cuttlefish balls onto each bamboo skewer, drizzle with chili sauce, and serve immediately.
Notes
- Most frozen cuttlefish balls in Asian markets here in the U.S. are loaded with flour, which makes them less chewy and they puff up way bigger once fried. I personally prefer the BEST brand cuttlefish balls—they’re nice and springy with that perfect QQ texture!
- I stick to a neutral oil, like vegetable or canola oil, as it doesn’t overpower the flavor of the cuttlefish
- I always fry in batches so the oil stays hot. If you crowd the pan, the cuttlefish balls won’t stay crispy.
- I make sure the oil is hot enough (about 350°F or 175°C) before I start frying. If the oil’s too cold, they’ll soak up oil; too hot, and they’ll burn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
