Title:
Chinese Squid Balls
Yield: 6 Servings
Ingredients
2 lb squid cut into rings
1/2 lb cooked shrimp
4 cloves garlic chopped
1 egg yolk
1/2 c water chestnuts, chopped
1 c chicken stock
1 tb ginger grated
6 tb peanut oil
Instructions
Poach squid rings and tentacles
in boiling water for 30 seconds.
Drain and set aside to cool.
Sauté garlic in frying pan
over low heat in 1 Tb of oil
until lightly browned. Combine
squid, garlic, the egg yolk
and the rest of the dry ingredients
in a food processor. add 1
or 2 Tbs of oil as you go.
Stop when the mixture forms
a large ball. Remove and form
into a dozen or so balls.
Heat 3 Tbs of oil in a heavy
frying pan. When hot, add
squid balls and brown lightly
on all sides. Turn down heat,
add stock and cover. Simmer
for five minutes.
Serve on toothpicks with soy
sauce, or use as fish balls
in soup.
