Pork balls (gee yok beng)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | slice | Ginger root |
| 1 | Scallion (white part only) | |
| 1 | pounds | Ground pork |
| 8 | Water chestnuts | |
| 1½ | tablespoon | Cornstarch |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Soy sauce |
| Oil for deep frying | ||
Directions
PREPARATION: Peel ginger root and mince. Mince the scallion and water chestnuts. Mix together the pork, ginger root, scallion, water chestnuts, cornstarch, sugar, salt, and soy sauce. Form into balls about 1-½ inches in diameter. Handle mixture as little possible.
COOKING: Add oil to a deep fry pan or wok unti it is ¾ full. Heat to very hot. Fry balls a few at a time until they are golden brown.
They will float when they are done. Drain on paper towels and keep hot in low oven (200 degrees).
SOURCE: ORIENTAL COOKING by Schriver
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