Deep-fried ham-and-egg balls
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Smoked ham |
| 1 | Scallion stalk | |
| 3 | Eggs | |
| 3 | slices | White bread |
| 2 | teaspoons | Flour |
| ½ | teaspoon | Salt |
| Oil for deep-frying | ||
Directions
1. Mince ham and scallion. Beat eggs. Trim off bread crusts; break bread into soft crumbs. Mix ingredients together, blending in flour and salt.
2. Form mixture into walnut-size balls. Meanwhile, heat oil.
3. Add meat balls to oil a few at a time and deep-fry until golden.
Drain on paper toweling. Serve hot.
VARIATION: After step 2, roll ham-and-egg balls in rice flour noodles broken in ½-inch lengths. (When deep-fried, the noodles will curl up.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .