Fried Cuttlefish Balls
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?
Servings: 4 skewers
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
Serving: 4skewers | Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 112mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.3mg