Chinese style pork balls with ginger
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Ground pork |
1 | cup | Water chestnuts; coarsely chopped |
¼ | cup | Crystallized ginger; finely chopped |
1 | Egg; lightly beaten | |
½ | teaspoon | Salt |
Cornstarch | ||
Peanut oil; for frying |
Directions
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