Recipe - Gee Yok Beng (Pork Balls)

1 sl Ginger root
1 Scallion (white part only)
1 pound Ground pork
8 Water chestnuts
1 One half tablespoon Cornstarch
1 teaspoon Sugar
One half teaspoon Salt
2 teaspoon 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 1One half inches
in diameter. Handle mixture as little possible.

COOKING: Add oil to a deep fry pan or wok unti it is Three fourths 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip