Cooking Recipe Pork Balls (Gee Yok Beng)
Recipe Ingredients
1 sl
Ginger root
1
Scallion (white part only)
1 lb
Ground pork
8
Water chestnuts
1 1/2 tb
Cornstarch
1 ts
Sugar
1/2 ts
Salt
2 ts
Soy sauce
Oil for deep frying
Directions
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 1-1/2 inches in diameter. Handle mixture as little possible.
COOKING: Add oil to a deep fry pan or wok unti it is 3/4 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