Pork balls (gee yok beng)
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Pork balls (gee yok beng)
  Pork    Chinese  
Last updated 6/12/2012 1:00:37 AM. Recipe ID 23810. Report a problem with this recipe.
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      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).
  




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Recipe ID 23810 (Apr 03, 2005)

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