Fried Squid Balls

Name: Fried Squid Balls
Yield: 4 Servings
Cuisine: British
Ingredients: 500 g Whole Squid OR Tubes; 2-3 Spring Onions *finely chopped; 200 g Vegetables *I used 50g Carrot and 150g Cabbage; *Note: Other vegetables such as Onion, Broccoli OR Cauliflower can be used; 1 teaspoon Salt *reduce the amount if you concern Salt intake; 1 clove Garlic *grated; 1 small piece Ginger *grated; 1 Egg; 1/2 cup Plain Flour *plus extra if required; 1 teaspoon Sugar; 2 teaspoons Soy Sauce; 1/2 teaspoon Ground Chilli *optional; Oil for frying

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a variation of ‘Kakiage’ Tempura, and the mixture has a resemblance to the ‘Okonomiyaki’ mixture because Cabbage is commonly used. However, you can use other vegetables such as Onion, Broccoli, Cauliflower, etc. You can shallow fry the mixture into mini pancakes if you prefer.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 Servings

500 gWhole Squid OR Tubes
2-3Spring Onions *finely chopped
200 gVegetables *I used 50g Carrot and 150g Cabbage
*Note: Other vegetables such as Onion, Broccoli OR Cauliflower can be used
1 teaspoonSalt *reduce the amount if you concern Salt intake
1 cloveGarlic *grated
1small piece Ginger *grated
1Egg
1/2 cupPlain Flour *plus extra if required
1 teaspoonSugar
2 teaspoonsSoy Sauce
1/2 teaspoonGround Chilli *optional
Oil for frying

Saved

Steps

1

Chop up all vegetables into small pieces. You can coarsely grate them. If any water comes out from the vegetables, remove the excess water.
2

Cut Squid into very small pieces as well. Today I cut everything into about 8mm size pieces.
3

Combine all ingredients in a mixing bowl.
4

Slide some bite-size clumps of the mixture into 170°C to 180°C oil and deep fry. Turn them over a few times. When nicely browned and crispy, transfer to a rack and drain the oil.
5

*Note: You can shallow fry the mixture into mini pancakes if you prefer.