Easy Taiwanese Crispy Fried Squid Balls Recipe

Discover the secret to making irresistibly bouncy and flavorful Taiwanese squid balls right in your own kitchen! These delightful morsels are a perfect blend of chewy texture and savory taste, capturing the essence of Taiwan’s beloved street food.

In Taiwan, the concept of ‘Q’ texture is highly prized – it’s all about that perfect bounce and chewiness. These squid balls embody the ‘Q’ texture so well, you could literally play table tennis with them! But don’t worry, we’ll be eating them instead of using them for sports.

This recipe brings together the freshness of squid, the richness of pork, and the perfect balance of seasonings. The result? A snack so addictively delicious, you’ll find yourself making batch after batch.

Ingredients

• 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

Directions

1. Start by giving your squid a good rinse under cool running water. Pat it dry thoroughly with paper towels. We want our squid nice and dry for the best texture!
2. Take about 1 ounce of the squid and mince it finely. Pop this minced squid into an airtight container and tuck it away in the fridge. This will add some wonderful texture to our balls later.
3. In a medium bowl, combine the remaining squid with the pork, sugar, salt, and ground white pepper. Mix it up well – don’t be shy, get your hands in there! Once it’s all mixed, cover it tightly and let it chill out in the freezer for about 2 hours. This partial freezing is key to getting that perfect ‘Q’ texture we’re after.
4. Time to blend! Toss your chilled squid and pork mixture into a high-powered blender or food processor. Add in the sweet potato starch and ice. Blitz it on high speed, scraping down the sides as needed, until you’ve got a smooth, sticky, shiny paste. This should take about 3 minutes. You want it completely smooth – no lumps of squid, pork, or ice allowed!
5. Transfer this magical paste to a large bowl or container. Now, remember that minced squid we tucked away earlier? Stir it in until it’s evenly distributed. Cover this mixture and let it rest in the fridge for at least 2 hours, or up to 8 if you’re planning ahead.
6. When you’re ready to cook, bring a large pot of water to a gentle simmer. You should see tiny bubbles breaking the surface. Turn off the heat. Now for the fun part – shaping the balls! With wet hands (latex gloves are great for this), grab a handful of the paste and squeeze it through a hole formed by your thumb and index finger. Aim for golf ball-sized portions. Squeeze tightly to minimize air pockets, then drop them into the water. Repeat until all your squid paste is used up.
7. Once all the balls are in the water, crank up the heat to high and bring it to a rolling boil. Then, lower the heat to maintain a brisk simmer and let them cook for about 5 minutes. They should be completely cooked through.
8. Drain your squid balls in a colander and give them a good shake to dry. Transfer them to a paper towel-lined plate and pat them dry. Remember, drier balls mean less splattering when we fry!
9. Heat your oil in a wok or Dutch oven over high heat until it reaches 375°F (190°C). Carefully lower half of the squid balls into the oil. The temperature will drop, so adjust the heat to maintain a frying temperature of 350°F (175°C). Fry for about 4 minutes, stirring often and breaking apart any balls that stick together. Be careful – these little guys can pop and spatter!
10. Once they’re beige and slightly crisp around the edges, transfer them to paper towels to drain. Repeat with the remaining balls.
11. For the final touch, heat the oil back up to 375°F (190°C). Add half of the fried squid balls back to the oil for a second fry. Keep the temperature at 350°F (175°C) and fry until they turn a light golden brown, about 2 minutes. Drain on fresh paper towels and repeat with the remaining squid balls.
12. Season your crispy, golden squid balls with a sprinkle of ground white pepper and additional salt if desired. Serve them up hot and watch them disappear!

A Note on Texture

The hallmark of a great Taiwanese squid ball is its unique texture. When done right, these balls should be so springy and elastic that you could literally bounce them off a table! This isn’t just for fun (although it is pretty entertaining) – it’s a sign that you’ve achieved that coveted ‘Q’ texture that’s so prized in Taiwanese cuisine.

Serving Suggestions

While these squid balls are absolutely delicious on their own, they’re even better when served with a dipping sauce. Try a simple mixture of soy sauce, rice vinegar, and a touch of chili oil for a spicy kick. Or, go traditional with some white pepper and salt for sprinkling.

Make-Ahead and Storage Tips

These squid balls are perfect for making in big batches and enjoying later. Once they’re cooled, you can freeze them in a freezer bag for up to 3 months. When you’re ready to eat, just pop them in a 400°F (200°C) oven or give them a quick zap in the microwave. They’ll be almost as good as fresh!

Nutritional Facts

A Taste of Taiwan

These deep-fried squid balls are more than just a snack – they’re a delicious glimpse into Taiwan’s rich culinary culture. The emphasis on texture, the clever use of seafood, and the irresistible combination of flavors all speak to the ingenuity and creativity of Taiwanese cuisine.

So, roll up your sleeves, fire up that wok, and get ready to bring a taste of Taiwan’s night markets right into your own kitchen. With a little patience and practice, you’ll be bouncing (and eating) these squid balls like a pro in no time!