Sautéed Cuttlefish Balls Brochette Recipe
1 1/3 lb cuttlefish
1/2 cup potato starch
1 teaspoon salt
3 tablespoon ketchup or spiced salt
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 degrees Celsius. 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.