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Sambal Cuttlefish Balls
Sambal Fish Balls Recipe
You can season the sambal sauce with either salt, fish sauce or home-made ikan bilis powder. Adjust the amount of water to achieve the desired sauce consistency.
Ingredients:
- 8 cuttlefish or fish balls
- vegetable oil for deep frying
- 1/2 red onion cut to rough wedges
- water optional
(A) Sambal Sauce
- 1 heaped tbsp sambal tumis
- 1 tbsp home-made ikan bilis powder or 1/4 tsp salt or fish sauce; to taste
- assam (tamarind) solution dissolve 15 grams assam pulp in 1/2 cup water; solution strained
- 1/4 tsp chilli powder for extra heat; to taste
- 1/2 tsp granulated gula melaka or regular sugar to taste
Directions:
- Heat cooking oil in a pot. Add cuttlefish balls and deep-fry until light golden brown. Drain excess oil on paper towels or tempura paper.
- Add (A) to a wok. Bring to a quick simmer and season to taste.
- Add onions and stir fry briefly until just softened. Add water if you prefer a more watery sauce. Turn off the heat and add the cooked balls to the wok, coating them evenly in the sambal sauce.
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Yummy! I love sambal anything! This sambal cutterfish balls look so tempting!
I am choking on my own saliva! cos can see cannot eat! It looks really sedap.
Yummy and addictive! The sambal makes you want to coat everything with it.
These cuttlefish balls look delicious with sambal, especially after deep frying…
Have a great week Wiffy :D