Delectable, crispy deep fried squid balls are served with an incredibly refreshing cucumber relish and thinly sliced radish.


  • For the squid cakes:

  • 2 tsp ginger, very finely chopped

  • 2 garlic cloves, very finely chopped

  • 4 tbsp fresh coriander, roots intact

  • 2 spring onions, whites & greens separate

  • 1 red finger chilli, de-seeded & finely chopped

  • 1 tbsp fish sauce

  • 300g/12oz squid cleaned & cut into strips

  • Sunflower oil for deep frying

  • For the cucumber relish:

  • 1 small cucumber, very finely diced

  • 1 small red onion, very finely chopped

  • 1 tbsp sweet chilli sauce

  • 1 tbsp lime juice

  • 2 tsp fish sauce

  • To serve:

  • 75g/2½ oz English radish


  • 1.

    Place all the ingredients for the squid cakes except the squid in a food processor. Blitz to form a paste then add the squid. Continue to blend but use the pulse button to keep a slightly course texture.

  • 2.

    Form into 12-14 balls each the size of a gobstopper. Deep-fry for 2-3 minutes when they should be golden brown. Drain well on kitchen paper.

  • 3.

    Put the cucumber, red onion, sweet chilli, lime juice and fish sauce in a bowl and mix well.

  • 4.

    Using a mandolin finely slice the radishes and lay them over the base of each serving plate.

  • 5.

    Serve the squid cakes on top of the radish slices with spoonfuls of the relish over the top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 124kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 13g
  • Carbohydrate 9g
  • Sugar 3g
  • Sodium 635mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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