Recipe Squid balls

Ingredients

  • Macphie White Wine Sauce
  • 100g raw squid rings cut in half
  • 300g raw king prawns
  • 50g chopped spring onion
  • 20g chopped coriander
  • Zest and juice of 1 lime
  • 20g sriracha
  • 100g egg white
  • 10g dashi granules
  • Spring onions
  • 10g bonito flakes
  • Lime

Method

  1. In a food processer add the prawns, spring onions, coriander, lime, sriracha and egg white, blend until smooth, fold through the squid.

  2. In a suitable saucepan heat the Macphie White Wine Sauce over a medium heat to a simmer.

  3. Once simmering add the dashi granules, whisk to dissolve fully, keep warm.

  4. Preheat a deep fryer to 160°C

  5. Using two spoons, carefully shape the squid mix into ball shapes place onto a lined tray.

  6. Deep fry the balls for 5-6 minutes until golden and cooked through.

  7. Serve with Macphie White Wine Sauce and finish with bonito flakes and lime zest.

Products used