Pork Balls (Gee Yok Beng) Recipe
Recipe Ingredients
1 slice ginger root
1 scallion (white part only)
1 lb ground pork
8 water chestnuts
1 1/2 tbsp cornstarch
1 tsp sugar
1/2 tsp salt
2 tsp soy sauce
1 oil for deep frying
Recipe Preparation
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
Servings: 1
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