Pork Balls (gee Yok Beng)

---------- Recipe via Meal-Master (tm) v8.02

Title: PORK BALLS (GEE YOK BENG)
Categories: Chinese, Pork, Ethnic
Yield: 1 servings

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

-----