| 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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