Chinese Seafood Recipes - Deep-Fried Cuttlefish Balls Recipe

Ingredients

• 450 g/1lb cuttlefish

• 50 g/2 oz lard, mashed

• 1 egg white

• 2.5 ml/1/2 tsp sugar

• 2.5 ml/1/2 tsp corn-flour (cornstarch)

• salt and freshly ground pepper oil for deep-frying

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Method:

1. Trim the cuttlefish and mash or puree it to a pulp. Mix with the lard, egg white, sugar and corn-flour and season with salt and pepper. Press the mixture into small balls.

2. Heat the oil and fry the cuttlefish balls, in batches if necessary, until they float to the top of the oil and turn golden brown. Drain well and serve at once.