| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Carrots |
| 2 | sl | Fresh ginger root |
| 1 | Scallion stalk | |
| Water to cover | ||
| 1/2 | ts | Salt |
| Oil for deep-frying |
INSTRUCTIONS
1. Scrape carrots. Mince ginger root and scallion stalk. 2. Bring water to a boil. Add carrots and boil, uncovered, until soft but not mushy. Then drain and mash. 3, Blend in salt, ginger root and scallion. Form carrot mixture into walnut-size balls. 4. Heat oil. Deep-fry carrot balls, a few at a time, until golden. Drain on paper toweling. 5. Return carrot balls to oil; deep-fry 1/2 minute more. Drain quickly and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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