Dairy-Free Sotong Ball

Get ready to indulge in the tantalizing flavors of Dairy-Free Sotong Balls, a seafood delight that’s both crispy and tender! Made with fresh squid blended into a smooth paste and mixed with aromatic ingredients like garlic, ginger, and spring onions, these bite-sized treats are free from dairy but packed with umami goodness. A combination of cornstarch and rice flour ensures a perfectly light and crispy texture, while a hint of sesame oil adds an irresistible depth of flavor. Perfectly golden and crunchy on the outside, these squid balls are fried to perfection and make an excellent appetizer or party snack. Serve them hot with your favorite dipping sauce – think sweet chili or a zesty garlic soy – for a dish that’s gluten-free, dairy-free, and absolutely unforgettable. Whether you’re preparing a crowd-pleasing platter or a quick seafood fix, this easy-to-follow recipe will be your go-to for satisfying cravings!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams fresh squid (cleaned and chopped)
• 2 cloves garlic (minced)
• 1 teaspoon ginger (minced)
• 2 tablespoons spring onion (finely chopped)
• 2 tablespoons cornstarch
• 1 tablespoon rice flour
• 1 piece egg white (optional for binding, omit for vegan version)
• 0.5 teaspoon sea salt
• 0.25 teaspoon white pepper
• 1 teaspoon sesame oil
• 2 cups vegetable oil (for frying)

Directions

Step 1

Clean the squid thoroughly, removing the head, beak, and any tough cartilage. Rinse and pat dry.

Step 2

Chop the squid into small pieces and transfer it to a food processor. Pulse until it forms a smooth paste.

Step 3

In a large mixing bowl, combine the squid paste with minced garlic, ginger, spring onions, cornstarch, rice flour, sea salt, white pepper, sesame oil, and egg white (if using). Mix thoroughly until the mixture is well incorporated and sticky.

Step 4

Using damp hands, shape the mixture into balls approximately 1 inch in diameter. If the mixture is too soft to shape, chill it in the refrigerator for 10–15 minutes to firm up.

Step 5

In a deep frying pan or a wok, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).

Step 6

Carefully lower the squid balls into the hot oil in batches, making sure not to overcrowd the pan.

Step 7

Fry the squid balls for 4–5 minutes or until they are golden brown and cooked through, turning occasionally to ensure even cooking.

Step 8

Once cooked, remove the squid balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Step 9

Serve hot with your favorite dipping sauce, such as sweet chili sauce or garlic soy sauce.

Nutrition Facts

Serving size	(869.8g)

Amount per serving	% Daily Value*
Calories	4583.5

Total Fat 491.4g	0%
Saturated Fat 70.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 699mg	0%
Sodium 1354.7mg	0%
Total Carbohydrate 35.3g	0%
Dietary Fiber 1.0g	0%
Total Sugars 0.7g
Protein 51.8g	0%

Vitamin D 0IU	0%
Calcium 116.0mg	0%
Iron 2.2mg	0%
Potassium 858.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 92.7%

Protein: 4.3%

Carbs: 3.0%