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
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.
