See below ingredients and instructions of the recipe
2 lb Squid cut into rings 1/2 c Water chestnuts, chopped
1/2 lb Cooked shrimp 1 c Chicken stock
4 Cloves garlic chopped 1 tb Ginger grated
1 Egg yolk 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.