墨斗卵粿
A Chaoshan traditional snack made with fresh cuttlefish roe and sweet potato starch. Crispy outside, tender and bouncy inside, with irresistible aroma.
Ingredients
8 items- Fresh cuttlefish roe 500 g
- Sweet potato starch 100 g
- Egg white 1
- Salt 1 tsp
- White pepper 1/4 tsp
- Cooking wine 1 tsp
- Cooking oil as needed
- Sweet chili sauce or salt & pepper dip as needed
Nutrition
Steps （6 steps）
Remove outer membrane from fresh cuttlefish roe, repeatedly chop with knife back into a smooth paste (about 5 min). Add salt, white pepper, cooking wine and egg white, stir in one direction for 2 min until sticky.
Gradually add sweet potato starch while stirring. Mix until thick and slightly runny. Let rest for 10 minutes for starch to hydrate.
Pour oil into a flat pan to about 0.5 cm depth. Heat over medium heat until about 180°C (the surface shimmers).
Wet your hands, scoop a spoonful of batter, shape into a ball then flatten into a 1 cm thick patty. Gently place into the oil. Fry over medium heat for about 3 min until golden bottom.
Carefully flip. Continue frying for 2-3 min until both sides are golden and crispy. Press with spatula; it should feel springy and fully cooked through.
Remove with a slotted spoon, drain oil, and plate. Serve hot with sweet chili sauce or salt & pepper dip.
Tips
The roe has natural saltiness, so reduce the added salt. To reduce fishiness, add a bit of ginger juice. Keep medium heat throughout to avoid burning. Be patient.
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