Pork Balls (Gee Yok Beng)
Yield
1 batchPrep
15 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slice |
ginger root
|
*
|
| 1 | each |
scallions, spring or green onions
|
|
| 453.6 | g |
ground pork
|
|
| 8 | each |
water chestnuts
|
*
|
| 23 | ml |
cornstarch
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
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).
