FRIED CUTTLEFISH BALLS
They’re a fun little snack, especially when dipped in a spicy condiment like ketchup or relish.
Aren’t you happiest when you eat things that bring back fond memories of your youth?
Foods that take you back in time to a simpler time when life was less complicated and possibly even happier?
I’m a junk food fiend that prefers skewered snacks over anything else.
In Asia, street vendors, roadside vendors, and food courts in shopping malls all sell fried cuttlefish balls (in Asia).
They’re delicious, especially when dipped in a spicy condiment like Lingham’s hot sauce…
I acquired some cuttlefish balls manufactured in Malaysia during food shopping over the weekend, so this snack couldn’t be more perfect and nostalgic.
As an avid consumer of Malaysian cuisine, I was particularly excited to put these products to the test.
In addition to the bouncy fish paste and fish balls, BEST also makes cuttlefish balls and tofu.
The cuttlefish balls are stuffed with actual and shredded squid pieces, bringing back memories of home.
They’re tasty little morsels that I particularly enjoy eating, especially when dipped in a hot sauce like Lingham’s.
A DVD movie was playing on my TV when I made these cuttlefish balls with Lingham’s hot sauce in my deep fryer.
Again, life is simpler, more enjoyable, and tastier..
Each dish of bread has only 25 calories.
- 12 pieces of cuttlefish balls
- Chili sauce
- Cuttlefish balls should be warmed.
- Using paper towels, thoroughly clean and dry the dish.
- Heat oil in a pan or deep fryer for deep frying.
- Cuttlefish balls should be fried till golden brown in a deep pan.
- Remove the cuttlefish balls from the oil with a slotted spoon and pat them dry with paper towels.
- Drizzle each skewer with chili sauce before skewering three cuttlefish balls onto it. Serve at once.
When cooked, most frozen cuttlefish balls in Asian markets here in the United States lack texture and expand almost 1.5 times in size.
The BEST brand cuttlefish balls are springy and flavorful, to my taste.