Ingredients
Scale
- 300 g firm white fish fillet, skinless and boneless, cut into cubes
- 250 g cleaned squid, cut into rings
- 250 g cleaned and peeled shrimp
- 300 g pork belly, cut into small cubes
- 120 ml freshly squeezed lime juice (½ cup)
- 12 g garlic paste or finely grated garlic (3 large cloves)
- 8 g salt (1½ teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 4 g ground cumin (1 teaspoon)
- 180 g all-purpose flour (1½ cups)
- 120 g potato starch (1 cup)
- 6 g baking powder (1½ teaspoons)
- 500 ml vegetable oil for frying (2 cups)