1. Mince ham and scallion. Beat eggs. Trim off bread crusts; break bread
into soft crumbs. Mix ingredients together, blending in flour and salt.
2. Form mixture into walnut-size balls. Meanwhile, heat oil.
3. 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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