Taiwanese Deep-Fried Squid Balls Recipe

Serves: 3 Save

Ingredients (8)

  • 12 ounces (340g) cleaned squid bodies (about 4 medium squid), cut into 1-inch squares, divided
  • 2 1/3 ounces (75g) skinless fatty pork belly or pork fatback, cut into 1-inch cubes
  • 1 1/2 teaspoons (6g) granulated sugar
  • 3 teaspoons (9g) Diamond Crystal kosher salt, plus more to taste; for table salt use half the volume or the same weight
  • Scant 1/2 teaspoon ground white pepper, plus more to taste
  • 1/4 cup plus 3 tablespoons (55g) sweet potato or tapioca starch
  • 1 ounce (28g) ice (about 1 ice cube)
  • 6 cups peanut, canola, or other neutral oil, for deep-frying

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

Learn how to make this recipe at Serious Eats