Deep-fried Ham-and-egg Balls
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Smoked ham |
| 1 | Scallion stalk | |
| 3 | Eggs | |
| 3 | White bread | |
| 2 | t | Flour |
| 1/2 | t | Salt |
| Oil for deep-frying |
INSTRUCTIONS
Mince ham and scallion. Beat eggs. Trim off bread crusts; break bread into soft crumbs. Mix ingredients together, blending in flour and salt. Form mixture into walnut-size balls. Meanwhile, heat oil. Add meat balls to oil a few at a time and deep-fry until golden. Drain on paper toweling. Serve hot. VARIATION: After step 2, roll ham-and-egg balls in rice flour noodles broken in 1/2-inch lengths. (When deep-fried, the noodles will curl up.) 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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Nutrition (calculated from recipe ingredients)
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Calories: 234
Calories From Fat: 101
Total Fat: 11.3g
Cholesterol: 333.4mg
Sodium: 2067.1mg
Potassium: 453.4mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 28.8g