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Add a photoAnother dimsum but normally eaten as it is ...like a nibbles or pica-pica dipped in spicy sauce.
Ingredientes
- 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
Direcciones
- 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 fish balls in soup.
