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I was recently asked for a chinese squid ball recipe. Here is one I found on the web.

Quote:Chinese squid balls Yield: 6 servings



2 lb Squid cut into rings

½ lb Cooked shrimp

4 Cloves garlic chopped

1 Egg yolk

½ 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.

[url="http://www.astray.com/recipes/?show=Chinese%20squid%20balls"]http://www.astray.com/recipes/?show=Chinese%20squid%20balls[/url]

Wow..... great

[quote name='Elie JAMES' post='15805' date='Jun 17 2009, 10:30 AM']Wow..... great[/quote]



Nice. I find this recipe yesterday and try to make this it in the evening. It was great! Thanks Glen.



Next time i will try to make tomato salsa instead of soy sauce.

Hey here you have a incredible garlic balls recipe. Well here you have the original recipe for garlic ballls.Bye!!

Ingredients



Garlic Balls1/2 cup plus 2 tablespoons milk 2 tablespoons margarine 1/2 teaspoon salt 1 package dry yeast 2 to 2 1/4 cups all-purpse flour 1 tablespoon granulated sugar 1 egg 1 to 1/2 tablespoons garlic powderGarlic saltScald milk and put in bowl and add margarine and salt. Cool to lukewarm. Add yeast. Let stand 5 minutes.Add 1 cup flour and beat until smooth; blend in sugar, egg and garlic powder, and then remaining flour. On lightly floured surface, knead until smooth and elastic. Put into greased bowl, cover with damp cloth or Saran, and let rise until doubled.Put on floured board and roll to 1/2 inch thickness. Cut 1 inch diameter. Let rise 15 minutes. Deep fry until golden brown. Drain on paper towels. Sprinkle with garlic salt. Toss in brown bag to absorb grease.Makes about 6 dozen.

Nice, but where are the squid in this recipe?