---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood, Appetizers
       Yield: 6 servings
       2 lb Squid cut into rings
     1/2 lb Cooked shrimp
       4    Cloves garlic chopped
       1    Egg yolk
     1/2 c  Water chestnuts, chopped
       1 c  Chicken stock
       1 tb Ginger grated
       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.