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Method:
Halve cuttlefish, peel off membrane and
gristle, rinse, grind in a food processing machine until well mashed.
Do not chop cuttlefish with a knife because granule will be remained.
Remove and add potato starch and salt and stir in one direction only.
Squeeze into balls and deep-fry in warm oil over low heat until
floating on surface (oil cannot be high to prevent the middle of balls
from not being cooked). Remove. Heat oil again to 160 - 180°C. Return balls to deep-fry once again until
golden to flush out excess oil absorbed by the balls. Remove to
plate and serve with the ketchup or spiced salt on the side as a dip.
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