Pork Balls (Gee Yok Beng)

Course : Chinese
Serves: 1
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1 slice ginger root
1 medium scallion -- (white part only)
1 pound ground pork
8 medium water chestnuts
1 1/2 tablespoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons soy sauce
2 tablespoons oil for deep frying

Preparation / Directions:

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 until 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 (200F). SOURCE: ORIENTAL COOKING by Schriver

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