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Pork Balls (Gee Yok Beng)

 

32

Yield

1

batch

Prep

15

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

1 slice ginger root
*
1 each scallions, spring or green onions
1 pound ground pork
8 each water chestnuts
*
1 ½ tablespoons cornstarch
1 teaspoon sugar
½ teaspoon salt
2 teaspoons soy sauce, tamari

Directions

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 1½ inches in diameter.

Handle mixture as little possible.

Add oil to a deep fry pan or wok unti it is ¾ 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).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 47945% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 530mg 22%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 1%
Sugars g
Protein 64g
Vitamin A 3% Vitamin C 36%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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