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


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