Yield: 4 servings
| Measure | 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 |
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