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Fish and Seafood
1 pair deep-fried ten- to twelve-inch crullers, each cut in four sections
1 cup minced cuttlefish
1 Tablespoon sa cha sauce
2 Tablespoons cornstarch
3 Tablespoons sesame seeds
2 cups vegetable oil
1/4 cup plum sauce
1. Push a chopstick through each section of the cruller.
2. Mix cuttlefish with the sa cha sauce and stuff some into each section, dipping its ends into the cornstarch. Sprinkle some water on the outside of the cruller, just to dampen, then sprinkle the sesame seeds on it.
3. In a large pot, heat the oil, then deep fry the crullers, preferably in two batches, until crisp.
4. Drain on paper towels, then serve while hot or very warm with the plum sauce on the side for those who want to dip them.