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Gee Yok Beng (Pork Balls)


Home | Recipes | G
Chinese Ethnic Ham/pork

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