Gee Yok Beng (Pork Balls)

Gee Yok Beng (Pork Balls) Ingredients

1 sl Ginger root	1 ts Sugar
1 Scallion (white part only)	1/2 ts Salt
1 lb Ground pork	2 ts Soy sauce
8 Water chestnuts	Oil for deep frying
1 1/2 tb Cornstarch

Instructions for Gee Yok Beng (Pork Balls)

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: PorkCuisine: Chinese

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