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Fluffy Squid Meatballs

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Seafood

    • 🦑 1 squid

  • Meat

    • 🐖 50g thinly sliced pork belly

  • Oil

    • Enough salad oil for frying

  • Seasoning

    • 🧂 1/3 tsp salt
    • 2 tbsp potato starch
    • 🧄 1/3 tsp grated garlic
    • 🥚 1 beaten egg
    • A pinch of black pepper

PASSOS

1

Remove the innards and tentacles from the squid body. Take out the cartilage from the body. Cut off the tentacles below the eyes, remove the mouth and tips of the tentacles. Wash the body and tentacles.

2

Peel off the fins, cut the body in half, and remove the inner muscle. Finely chop the body and tentacles.

3

Finely chop the pork belly.

4

In a bowl, mix the squid, pork, salt, and potato starch. Add grated garlic, beaten egg, and black pepper, then mix well to form the mixture.

5

Heat about 1cm of salad oil in a frying pan over medium heat. Using a spoon, scoop the mixture into bite-sized portions and fry until golden brown on both sides.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 10g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Serve with a dipping sauce like soy sauce or mayonnaise for added flavor.These meatballs can be stored in the fridge for up to 2 days and reheated.For a healthier option, consider baking instead of frying.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.