Chinese squid balls

Yield: 6 servings

Measure Ingredient
2 pounds Squid cut into rings
½ pounds Cooked shrimp
4 Cloves garlic chopped
1 Egg yolk
½ cup Water chestnuts, chopped
1 cup Chicken stock
1 tablespoon Ginger grated
6 tablespoons Peanut oil

Poach squid rings and tentacles in boiling water for 30 seconds.

Drain and set aside to cool. Saute 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 fishballs in soup.

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