Savoring the delicate flavors of the sea can often seem like a daunting task reserved for skilled chefs or luxurious restaurants. However, with this Prawn Cuttlefish Ball Recipe, you can bring the taste of the ocean right to your kitchen. This dish is not only easy to prepare but also incredibly delicious, making it a perfect choice for seafood lovers looking for a straightforward and flavorful meal.
Ingredients
- 200g prawns, peeled and deveined
- 100g cuttlefish, cleaned and cut into small pieces
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 egg white
- 1/4 cup water chestnuts, finely chopped (optional)
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- Vegetable oil for deep frying
Preparation Steps
1. Prepare the Seafood:
Start by ensuring your prawns and cuttlefish are ready to use. Clean the prawns by removing the heads, shells, and deveining them. For the cuttlefish, ensure it’s cleaned and any remaining skin is removed before cutting it into small, manageable pieces. This step ensures that your seafood balls have a consistent texture and flavor.
2. Create the Seafood Paste:
Here’s how to transform your raw ingredients into a fine paste:
- Combine prawns and cuttlefish in a food processor.
- Add fish sauce, soy sauce, sugar, egg white, water chestnuts if using, cornstarch, sesame oil, and white pepper.
- Blend until smooth and sticky. You’re aiming for a texture that is not too runny but easily malleable into balls.
🔔 Note: For a finer paste, you might need to pulse your mixture several times to avoid overheating which can result in a grainy texture.
3. Shape and Fry:
Now it’s time to shape your mixture into delectable seafood balls:
- Wet your hands to prevent the mixture from sticking, and take small amounts to shape into bite-sized balls. Keep a bowl of cold water nearby to rinse your hands periodically.
- Heat vegetable oil in a deep pan or fryer to about 350°F (175°C). The oil should be hot enough that when you drop a small piece of mixture into it, it sizzes immediately but doesn’t burn.
- Carefully drop the seafood balls into the hot oil. Fry them in batches to avoid overcrowding the pan which can lower the oil’s temperature.
- Fry until they turn golden brown, usually about 3-5 minutes, turning occasionally for an even cook.
4. Drain and Serve:
Once your seafood balls are cooked to a lovely golden hue:
- Use a slotted spoon to gently lift them out of the oil.
- Place them on a plate lined with paper towels to drain excess oil.
- Serve hot for the best flavor, or store in a warm oven if you’re preparing in advance.
🔔 Note: To keep the balls crispy, avoid stacking them while they’re still hot. Let them cool slightly on the rack.
By following these simple steps, you've successfully prepared a batch of mouthwatering Prawn Cuttlefish Balls. This dish can be served as an appetizer, a side dish, or even a main course if accompanied by a variety of dipping sauces or as part of a larger seafood platter. The combination of prawns and cuttlefish not only provides a unique texture but also enriches the dish with a complex, delightful flavor that's hard to resist.
Can I use frozen seafood for this recipe?
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Yes, you can use frozen prawns and cuttlefish. Ensure they are thoroughly thawed in the refrigerator overnight before preparing the paste to maintain the texture and taste of the seafood balls.
What dipping sauces go well with Prawn Cuttlefish Balls?
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They pair wonderfully with sweet chili sauce, soy sauce with a dash of vinegar, or even a garlic aioli for a creamy touch.
Can I prepare these seafood balls ahead of time?
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You can shape the balls and refrigerate them for up to a day before frying. Just make sure they are well chilled before frying to prevent them from falling apart in the oil.
