Taiwanese Squid Balls

[Serene]

A snack everyone would love!

Ingredients:

• For the Squid Balls:
  • 1 pound (450g) fresh squid, cleaned and chopped
  • 1/2 cup (60g) tapioca flour
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1 egg white
  • 2 green onions, finely chopped
• For the Dipping Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger

Instructions:

1. Prepare the Squid:
   • In a food processor, pulse the chopped squid until it forms a smooth paste.
   • Transfer to a bowl and mix in tapioca flour, cornstarch, soy sauce, oyster sauce, sugar, sesame oil, white pepper, and egg white. Mix well until combined.
   • Fold in chopped green onions.
2. Form the Squid Balls:
   • Wet your hands and shape the squid mixture into small balls, about 1-inch in diameter.
3. Cook the Squid Balls:
   • Bring a large pot of water to a boil. Reduce to a simmer.
   • Gently drop the squid balls into the simmering water. Cook until they float to the surface and are cooked through, about 5-7 minutes.
   • Remove with a slotted spoon and drain on paper towels.
4. Prepare the Dipping Sauce:
   • In a small bowl, combine soy sauce, rice vinegar, sugar, sesame oil, minced garlic, and minced ginger. Stir until sugar is dissolved.
5. Serve:
   • Serve squid balls warm with dipping sauce on the side.

Enjoy your Taiwanese squid balls!

 

[ReeseTaki]

Taiwanese squid balls? That’s next-level deliciousness! I love the idea of trying out new flavors and textures. Can’t wait to taste these!

 

[Nutellah_]

These Taiwanese squid balls look super tasty! Can’t wait to try them.

 

[Pumpkin2022]

I made these today and they turned out soo good. Slightly crunchy on the outside and soft and chewy on the inside. I think I'll make these again for a school snack sometime soon. Thanks so much for sharing this!