Side Pannel
Pork Balls (Gee Yok Beng)
Pork Balls (Gee Yok Beng)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Pork
Ingredients List
- 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
Directions
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).
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).
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