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.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 6|
|Calories from Fat: 161 (47%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 442.1mg||136 %|
|Sodium 238.1mg||8 %|
|Potassium 549.5mg||14 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 9.8g|
|Protein 33.6g||48 %|
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Calories per serving: 344
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