Gee yok beng (pork balls)

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

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