| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains, Meats |
Chinese |
Chinese, Seafood, Appetizers |
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. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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