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Add a photoServings: 6
Ingredients
- 2 lb Squid cut into rings
- 1/2 lb Cooked shrimp
- 4 x Cloves garlic minced
- 1 x Egg yolk
- 1/2 c. Water chestnuts, minced
- 1 c. Chicken stock
- 1 Tbsp. Ginger grated
- 6 Tbsp. Peanut oil
Directions
- Poach squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cold. Saute/fry garlic in frying pan over low heat in 1 Tb of oil till lightly browned. Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. add in 1 or possibly 2 Tbs of oil as you go.
- Stop when the mix forms a large ball. Remove and form into a dozen or possibly so balls. Heat 3 Tbs of oil in a heavy frying pan. When warm, add in squid balls and brown lightly on all sides. Turn down heat, add in stock and cover.
- Simmer for five min. Serve on toothpicks with soy sauce, or possibly use as fishballs in soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 146 | 43% |
| Total Fat 16.48g | 21% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 410mg | 137% |
| Sodium 186mg | 8% |
| Potassium 558mg | 16% |
| Total Carbs 14.03g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.03g | 0% |
| Protein 32.45g | 52% |
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