Pork Balls (gee Yok Beng) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 slice: Ginger root,
1: Scallion, white part only
1 lbs: Ground pork,
8: Water chestnuts,
1 1/2 tbsp: Cornstarch,
1 tsp: Sugar,
1/2 tsp: Salt,
2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp