Memory Corner Style: Fried Squid Ball Recipe

fried squid ball

These homemade squid balls are Taiwanese food that resembles fish balls, except that the fishball becomes limp when cooked. Squid balls, however, keep their fluffy spherical form even after they’ve been cooked. Squid balls are among the favourite Taiwanese street food snack. Filipinos serve it usually in the sticks with a choice of thick brown sauce or spiced vinegar dipping. One thing to keep in mind about these fried squid balls is that if you don’t finish them deep-fried, they make a great addition to any soup. You can put them in a casserole and give it a pleasant ending to your dinner, just like the Taiwanese meatball soup.  

While these squid balls are delicious in soups and noodle stir-fries, the ideal way to consume them is deep-fried and golden. The outside has a stiff, chewy feel, while the inside has a soft, sponge-like texture. Squid is typically prepared in a variety of ways in night markets. The most common preparations are fried or grilled. They’re usually offered on the streets on movable wooden carts by street sellers. The balls are deep-fried until golden and puffy, then skewered on wooden sticks and coated in various sauces ranging from sweet to spicy to sweet and sour.


  • 10 oz squid
  • 10 oz basa fillet 
  • 5 oz fatty ground pork 
  • ¼ cup of sweet potato starch
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp sesame oil
  • 1/3 crushed ice
  • There is also one secret ingredient. If you want to know the secret ingredient used in squidballs, you need to come over to Memory Corner.  


If you buy fresh squid, make sure to remove the insides and the skin before cooking. Squid should be cut into 1″ pieces. Squid, calamari, and cuttlefish are all acceptable options. We need to add fish since this sort of seafood usually doesn’t have enough “cling” to endure through the cooking process. 


  1. To make it simpler for the food processor to handle, cut the fish into chunks.
  2. In a food processor, combine all of the ingredients, wet and dry, and the squid, fish, and ground pork.
  3. Blend the ingredients until they form a smooth paste.
  4. Optional: If you want bits of Squid in your squid ball, set aside 12 ounces of Squid and put it in last, pulsing the food processor a few times to break it up into tiny pieces. 


For deep frying, heat the oil to around 350° F. You can use any oil you choose as long as it can survive high heat, excluding olive oil. Squid paste should be formed into balls and put into the heated oil. Remove the paste from the heat and place it in the fridge for 15-30 minutes to firm up before cooking. Fry at this reduced temperature for about 5 minutes or until the squid ball is thoroughly cooked. 

Even though the squid ball is fried at this stage, it will not be highly crispy due to the high water content in our components. Allow the squid balls to cool for a few minutes. Re-fry the squid balls for 45-60 seconds on a high heat setting. There are two reasons for refrying at a higher temperature. First, it will crisp up the exterior. Second, it will drain any surplus oil that was absorbed into the component during the initial fry. Serve immediately.

Squid Ball Sauce

There are two essential dipping “sauces” that compliment the fried squid balls perfectly. The first is roasted white pepper with sea salt, as is customary. To bring out the scent, mix the two ingredients and softly toast them in the toaster oven. The second is sweet chilli sauce, which can be found in any supermarket’s Asian area. Add a dash of sriracha for an additional kick.

We recommend this sweet and spicy Squid Ball Sauce recipe to enjoy squidballs that best representTaiwanese street food.


  • 5 cups water
  • 1/2 cup soy sauce
  • 2 tbsp cornstarch
  • 2 tbsp flour
  • ¾ cup brown sugar
  • 2 shallot/onions, finely chopped or minced
  • 4 cloves garlic, minced
  • salt and pepper


  1. Combine water, soy sauce, garlic, shallots, chilli pepper, brown sugar, flour, cornstarch, salt, and pepper in a saucepot and stir until smooth and thoroughly mixed 
  2.  Bring to a boil then simmer on medium to low heat, constantly stirring for 3 to 5 minutes until the sauce becomes thick.
  3. Serve alongside squid balls or drizzle all over before serving. Theres something about a liberal covering of this sweet, sticky, and spicy liquid gold makes our favorite delicacy even more delectable!
  4. Optional: Skewer the squid balls on wooden sticks and dip them in unique sauces for a street-food experience right in your home. 

Sharing meals together strengthens bonds. Eating together is a genuinely life-changing experience that improves everyone’s well-being. We encourage you to make an effort in both your personal and professional life to do so. 

To find out the secret ingredient that Memory Corner uses in our traditional squid balls, you’ll have to visit Memory corner with your family or friends.

Our Location

Memory Corner

(604) 284-5434

1110 - 4651 Garden City Road,
Richmond, BC
V6X 2K4
(See Map)

Sweet Memory

(604) 370-2882

130-8080 Leslie Road,
Richmond BC
(See Map)