Paleo Sotong Ball
Reimagine snack time with these irresistible Paleo Sotong Balls, a wholesome twist on the classic squid snack that's both gluten-free and dairy-free. Made with fresh squid blended into a smooth paste and seasoned with garlic, ginger, and a splash of coconut aminos, these tender, flavor-packed bites are perfectly balanced in taste and texture. Bound together with egg white and arrowroot flour, they're lightly pan-fried in coconut oil for a golden, crispy exterior while remaining tender and juicy inside. Quick to prepare in just 35 minutes, these protein-rich morsels are perfect as an appetizer, snack, or party dish. Serve them hot with a paleo-friendly chili dip or a zingy squeeze of lime for a healthy seafood treat that's sure to impress!
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Ingredients
- 500 grams fresh squid (cleaned and chopped)
- 1 large egg white
- 2 tablespoons arrowroot flour
- 1 teaspoon coconut aminos
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (grated)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 stalks spring onions (finely chopped)
- 3 tablespoons coconut oil (for frying)
Directions
Step 1
Clean and prepare the squid by removing its skin, head, and internal organs. Rinse thoroughly under cold water and chop into small pieces.
Step 2
Using a food processor, grind the chopped squid into a smooth paste. You may need to scrape down the sides of the food processor a few times to ensure an even consistency.
Step 3
Transfer the squid paste to a mixing bowl and add the egg white, arrowroot flour, coconut aminos, minced garlic, grated ginger, sea salt, black pepper, and finely chopped spring onions. Mix everything together until fully combined and slightly sticky.
Step 4
Wet your hands with a little water to prevent sticking, then take small portions of the mixture and shape them into bite-sized balls (roughly 1 to 1.5 inches in diameter). Place the sotong balls on a plate or tray.
Step 5
Heat coconut oil in a large skillet or frying pan over medium heat. Once the oil is hot, carefully add the sotong balls in batches. Do not overcrowd the pan.
Step 6
Fry each sotong ball for 2-3 minutes on each side or until golden brown and cooked through. Transfer cooked sotong balls to a plate lined with paper towels to absorb excess oil.
Step 7
Serve the Paleo Sotong Balls immediately with a dipping sauce of your choice, such as a paleo-friendly chili sauce or a squeeze of fresh lime. Enjoy!
Nutrition Facts
| Serving size | (634.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 917.9 |
| Total Fat 49.0g | 0% |
| Saturated Fat 38.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1165mg | 0% |
| Sodium 1533.5mg | 0% |
| Total Carbohydrate 34.3g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 2.0g | |
| Protein 82.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 195.9mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 1392.6mg | 0% |
Source of Calories