Yield: 6 servings
|2 pounds||Squid cut into rings|
|½ pounds||Cooked shrimp|
|4||Cloves garlic chopped|
|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.