2 pounds squid cut into rings 1/2 pound cooked shrimp 4 cloves garlic, chopped 1 egg yolk 1/2 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.
322 calories, 17 grams fat, 8 grams carbohydrates, 32 grams proteinper serving. This recipe is low in carbs.
I don't cook a lot of Asian food so I'm not sure how common a recipe this is or if it's even authentic (looks like it though). I was just looking for something different to try to challenge myself as a cook so I tried this. First, it's easy to make. Finding squid required a bit more effort as my regular jumbo store didn't carry it but I did find it. I'd never cooked with squid like this so it was a great learning experience.
The flavor was really good. I wasn't sure what to expect from the texture but it really was very palatable. I served it with soy sauce for dipping but maybe it could go with some chinese hot mustard or a more seasoned dumpling sauce.