4.9(7 reviews)|2k+ sold
Product Highlight
Authentic Asian-style cuttlefish balls with a firm, bouncy, and juicy texture.
Made with 39% surimi (Threadfin Bream) and 12.1% cuttlefish for a rich, savory seafood flavor.
Versatile ingredient perfect for hot pot, soups, noodles, stir-fries, or deep-frying.
Ingredients
Surimi [Threadfin Bream (Nemipterus spp.) (FISH)] 39%, Water, Cuttlefish [MOLLUSCS (Sepia spp.)] 12.1%, Thickener (E1414, E1420), Non-Hydrogenated Palm Shortening [Palm Oil, Emulsifier (E471), Antioxidant (E319)], Sugar, Salt, Garlic, EGG Albumen Powder, Flavour Enhancer (E621), Emulsifier (E451i).
Allergens
Contains: FISH, MOLLUSCS, EGG.
Nutritional Information
| Nutrition | Per 100g |
|---|---|
| Energy | 620 kJ / 148 kcal |
| Fat | 6.0 g |
| of which saturates | 2.5 g |
| Carbohydrates | 14.0 g |
| of which sugars | 3.5 g |
| Protein | 8.5 g |
| Salt | 1.6 g |
Net Quantity
200g
Storage Condition
Keep frozen at -18°C or below. Do not refreeze after thawing.
Cooking Instructions
Method (Hot Pot):
Add frozen cuttlefish balls directly into boiling broth.
Cook for 4-5 minutes until they float to the surface and are fully heated.
Ensure the core temperature reaches >70°C before consumption.
Method (Boiling):
Bring a pot of water to a boil.
Add frozen cuttlefish balls and cook for 4-5 minutes.
Drain and serve with dipping sauce.
Ensure the core temperature reaches >70°C before consumption.
Method (Deep-Fry):
Deep-fry frozen cuttlefish balls at 170-180°C for 4-5 minutes until golden brown and crispy on the outside.
Drain on paper towels before serving.
Ensure the core temperature reaches >70°C before consumption.
Method (Soup/Noodles):
Add frozen cuttlefish balls to simmering soup and cook for 4-5 minutes.
Ensure the core temperature reaches >70°C before consumption.
Country of Origin
Made in China
Best Before End
See packaging for details
Responsible Person
JINGDONG RETAIL (UK) LIMITED
Floor 3, 20 King Street, London SW1Y 6QY, United Kingdom
