How to Make Chinese Squid Balls

Squid Balls, one of the most common type of street food (next to Fish Balls) in the Philippines enjoyed by people from all walks of life.

The basic ingredients are squid, flour and some flavorings. The proportions depend on the quality and type to be made. In some traditional Hong Kong restaurants Squid Balls are made using fresh squid while the street style Squid Balls are made using a small amount of squid and a mixture of flour to reduce costs.

Squid Balls in the Philippines are sold by street vendors pushing wooden carts. The balls are served skewered and serves with three kinds of dipping sauces: spicy, vinegar, and sweet.

Chinese Squid Balls Recipe

Ingredients:

• 1 kilo Squid cut into rings
• 250g pound Cooked shrimp
• 4 cloves garlic chopped
• 1 Egg yolk
• 1/2 cup Water
• 1 cup Chicken stock
• 1 tablespoon Ginger grated
• 6 tablespoons cooking oil

Procedures:

1. Poach squid rings and tentacles in boiling water for 30 seconds.
2. Drain and set aside to cool.
3. Saute garlic in frying pan over low heat in 1 Tb of oil until lightly browned.
4. Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor.
5. Add 1 or 2 Tbs of oil as you go.
6. Stop when the mixture forms a large ball.
7. Remove and form into a dozen or so balls.
8. Heat 3 Tbs of oil in a heavy frying pan.
9. When hot, add squid balls and brown lightly on all sides.
10. Turn down heat, add stock and cover.
11. Simmer for five minutes.
12. Serve on toothpicks with soy sauce, or use as fishballs in soup.