Saturday, 17 January 2009

Golden Nuggets Crispy Squid Balls

From Y3K Recipes Issue no.16 - Jan/Feb 2004.
Copyright of Y Three K Publisher. All rights reserved.

300g squids/ sotong (clean, wiped dry)
1 plant Chinese coriander (minced)
1 red chilli (minced)
1 tbsp egg white
2 tsps tapioca flour
7 pieces bread (trimmed crusts, cut into small pieces)

1 tsp salt
1/2 tsp pepper
1/2 tsp sugar

1. Blend squids with a food processor till a sticky paste is obtained.
2. Add in Chinese coriander, red chillies and seasoning, blend for 1/2 minute. Add in egg white and tapioca flour, blend for another 30 seconds. Chill it for 20 minutes.
3. Wet a stainless steel spoon, scoop a small portion of no.(2). Shape it rounded, toss and coat with bread pieces. Press lightly to adhere well.
4. Heat up plenty of oil to deep-fry squid balls over medium heat till golden brown. Serve with chilli sauce.

Tips: Heat control is important. Too high a heat will burn the exterior, leaving the interior half-cooked. Too low a heat will retain the oil in the squid balls, thus turning it soggy.

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