PORK BALLS (GEE YOK BENG)

23.09.2008 | Author: Cook | Posted in Pork
Find out how to cook PORK BALLS (GEE YOK BENG) in
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PORK BALLS (GEE YOK BENG)


Servings: 1
Ingredients: 

  • 1 sl Ginger root
    • 

  • 1    Scallion (white part only)
    • 

  • 1 lb Ground pork
    • 

  • 8    Water chestnuts
    • 

  • 1 1/2 tb Cornstarch
    • 

  • 1 ts Sugar
    • 

  • 1/2 ts Salt
    • 

  • 2 ts Soy sauce
    • 

  • Oil for deep frying
    •

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

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