Fried Calamari Rice Balls recipe - ingredients, nutrition and when to eat it
These Korean snack-shop rice balls pair rice and seaweed with crispy fried squid. Savory rice, chewy squid, and a crunchy coating come together in bite-sized…
These Korean snack-shop rice balls pair rice and seaweed with crispy fried squid. Savory rice, chewy squid, and a crunchy coating come together in bite-sized portions, making them a handy lunch or an easy afternoon snack.
Street food · 30 minutes to cook
Nutrition (per 630g serving): 3082.6 kcal · protein 24g · carbohydrate 87.6g · fat 283.8g · sodium 338.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the squid dry to reduce splattering and help the batter stick.
Tips: If the oil is too cool, the coating can turn soggy. Drop in a small bit of batter to check that it rises to the surface right away.
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Ingredients (1 serving)
- Rice — 1 bowl
- Squid — 80 g
- Wheat flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Water — 2 Tbsp
- Cooking oil — 300 ml
- Dried seaweed — 1 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 0.5 g