Category : International Cuisine
Author : n8
Hits : 3110
Date : 17/12/2002
Lb squid - cut into rings 1/4 Lb cooked shrimp 2 tsp chopped garlic 1 X egg yolk 1/4 cup water chestnuts, chopped 1 tsp ginger, grated3 tbsp cooking oil
1.Cook squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool. 2.Saute garlic in frying pan over low heat in 1 tb of oil until lightly browned. 3.Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. 4.Add 1 or 2 tablespoons of oil, then start food processor. 5.Stop when the mixture forms a large ball. 6.Remove and form into a dozen or so squid balls. 7.Heat 3 tbs of oil in a heavy frying pan, fry squid balls until golden and crispy. 8.Serve on toothpicks with hot sauce or soy sauce. 9. Serves 4.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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