Yield: 4 servings
|1 pounds||Ground pork|
|1 cup||Water chestnuts; coarsely chopped|
|¼ cup||Crystallized ginger; finely chopped|
|1||Egg; lightly beaten|
|Peanut oil; for frying|
Mix lightly all the ingredients except the cornstarch and oil. Shape the mixture into 12 small balls and dust lightly with cornstarch.
Heat the oil to 375; deep-fry the pork balls until they are cooked through and nicely browned. Serve hot on toothpicks with a hot Chinese chile paste sauce or over steamed rice.
From the New York Times Cook Book by Craig Claiborne.
Posted by Jim Weller.
Submitted By JIM WELLER On 10-01-95