Pork Balls (Gee Yok Beng)

Recipe Ingredients

1		Ginger root
1		Scallion - (white part only)
1 lb	454g / 16oz	Ground pork
8		Water chestnuts
1 1/2 tablespoons	22ml	Cornstarch
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Soy sauce
		Oil for deep frying

Recipe Instructions

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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