Deep-Fried Cuttlefish Balls

Name: Deep-Fried Cuttlefish Balls (Cha hua chih waw)
Cuisine: Chinese
Ingredients: 2 tablespoons cornstarch; 1 tablespoon lard; 6 cups oil; 1 egg white; 1 teaspoon flavored peppercorn salt; 1 tablespoon tomato catsup; ½ teaspoon wine; 1 teaspoon sugar; ½ tablespoon garlic paste; 1 teaspoon salt; 10 oz. cuttlefish

Cha hua chih waw

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

10 oz. cuttlefish
½ tablespoon garlic paste
1 teaspoon</

Asia
Taiwan
Snack
Starter

Method

Remove skin from cuttlefish, grind twice and mix well with garlic paste, salt, wine sugar, lard, cornstarch and egg white. Stir for a long time in one direction until thick.
Heat oil over low heat to 280°F. Using your hand, form cuttlefish mixture into walnut-sized balls. With a wet spoon, remove ball and deep-fry in oil for about 2-½ minutes, until golden brow