Fried Squid and Rice Cake Skewers recipe - ingredients, nutrition and when to eat it
Squid and rice cakes are coated in batter and fried until crisp for this Korean street food snack. The outside is savory and crisp, while the inside is chewy.
Squid and rice cakes are coated in batter and fried until crisp for this Korean street food snack. The outside is savory and crisp, while the inside is chewy. It’s just right for an afternoon bite or a quick meal.
Street food · 25 minutes to cook
Nutrition (per 529g serving): 2917.2 kcal · protein 20.8g · carbohydrate 64.8g · fat 278g · sodium 633.2mg
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 oil splatter and help the batter coat it evenly.
Tips: Fry the rice cakes in small batches so they don’t stick together and stay crisp.
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Ingredients (1 serving)
- Squid — 80 g
- Rice cakes — 80 g
- Flour — 3 Tbsp
- Cornstarch — 1 Tbsp
- Water — 4 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 300 ml