Yield: 1 Servings
Measure | Ingredient |
---|---|
1 slice | Ginger root |
1 \N | Scallion (white part only) |
1 pounds | Ground pork |
8 \N | Water chestnuts |
1½ tablespoon | Cornstarch |
1 teaspoon | Sugar |
½ teaspoon | Salt |
2 teaspoons | Soy sauce |
\N \N | Oil for deep frying |
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