| Squid Calomar con Chile Verde Deep Fried Squid Squid Balls Squid w/Asparagus Squid w/Green Beans Stuffed Squid |
| Squid Balls ~ 1½ lbs squid ¾ leek 1inch length of ginger root 2 tbsp cornstarch oil for deep frying 1 tbsp oil 1 tbsp sugar 1 tbsp soy sauce oil for deep frying Batter: 1 egg white 2 tbsp cornstarch 1 tsp water 1. Slit open and clean the squid in cold water. Discard inedible parts. 2. Peel and finely chop the leek and ginger. 3. Chop squid and tentacles very fine, transfer to mortar and pestle or food processor and add 2 tbsp cornstarch. Pound well or process until you have a smooth (but thick) paste. Form into small balls about 1-inch across. 4. Blend the batter ingredients together. Dip and coat squid balls in batter. Fry a few at a time in 375 degree F oil for about 3 minutes or until golden brown. Drain and keep hot. 5. Empty the wok and wipe clean. Reheat wok, add 1 tbsp oil; add the leek and ginger, stir fry until fragrant then add the soy sauce and sugar. Add the squid balls and cook until the soy sauce is partially absorbed. |
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