Pork Balls (gee Yok Beng)
| 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