Chinese Squid Balls

Directions

1. 1
   Poach squid rings and tentacles in boiling water for 30 seconds.
2. 2
   Drain and set aside to cool.
3. 3
   Saute garlic in frying pan over low heat in 1 Tb of oil until lightly browned.
4. 4
   Combine squid, shrimp, 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.
5. 5
   Remove and form into a dozen or so balls.
6. 6
   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.
7. 7
   Serve on toothpicks with soy sauce, or use as fishballs in soup.