Pork Balls (gee Yok Beng)

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John MacArthur

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

INGREDIENTS

1		Ginger root
1		Scallion, white part only
1	lb	Ground pork
8		Water chestnuts
1 1/2	T	Cornstarch
1	t	Sugar
1/2	t	Salt
2	t	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:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1888 Calories From Fat: 1563 Total Fat: 173.3g Cholesterol: 288.1mg Sodium: 4406.8mg Potassium: 884mg Carbohydrates: 21.6g Fiber: <1g Sugar: 4.4g Protein: 55.7g