0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Chinese, Pork, Ethnic 1 Servings

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?