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Pork Balls (Gee Yok Beng)

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).




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