Crispy Seafood Youtiao

Steps

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1. 1
   Place the squid body and peeled prawns in a food processor, add salt and white pepper, and blend until completely combined into a smooth seafood paste.
   ▶ ≈0:34
2. 2
   Transfer the seafood paste to a large mixing bowl, add the plain flour and egg white, and mix in one direction for about 3 to 4 minutes until well combined.
   ▶ ≈1:29
3. 3
   Slam the mixed seafood paste mixture onto the bowl about 20 to 30 times to develop a bouncy texture.
   ▶ ≈2:00
4. 4
   Cut the youtiao lengthwise in half, then gently tear them apart into thin strips. Use scissors to cut any particularly thin or weak sections.
   ▶ ≈2:26
5. 5
   Take one oil fritter strip, gently open it up, and use a small knife or butter knife to create a pocket. Fill with the seafood paste and spread it evenly.
   ▶ ≈3:08
6. 6
   Gently tap the seafood-filled oil fritter strip onto the toasted sesame seeds to coat.
   ▶ ≈3:34
7. 7
   Heat oil over medium heat until hot enough (test with a bamboo chopstick—bubbles rising indicate readiness). Place the seafood-filled oil fritters in the oil with the seafood paste side down, frying about 8 pieces at a time for 1.5 to 2 minutes.
   ▶ ≈3:47
8. 8
   Let the fritters sit for a moment, then turn them gently and continue frying until the sesame seeds turn a light golden brown. Reduce heat if necessary.
   ▶ ≈4:27
9. 9
   Remove the fried seafood youtiao and drain. Serve with mayonnaise or ketchup. Alternatively, air-fry by spraying with oil, placing seafood paste side up, and air-frying at 180°C for about 15 minutes, then increasing heat to 200°C for 2 to 3 minutes until browned.
   ▶ ≈5:28