Chinese•quick
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?
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Defrost the cuttlefish balls, then rinse them and pat dry with paper towels.
- 2
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.
- 3
Skewer three cuttlefish balls onto each bamboo skewer, drizzle with chili sauce, and serve immediately.