Gee Yok Beng (Pork Balls) Recipe

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Gee Yok Beng (Pork Balls) Ingredients

1 slice ginger root
1 scallion (white part only)
1 lb ground pork
8 water chestnuts
1 1/2 tbsp cornstarch
1 tsp sugar
1/2 tsp salt
2 tsp soy sauce
1 oil for deep frying

A Recipe for
Gee Yok Beng (Pork Balls)

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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

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Gee Yok Beng (Pork Balls)

Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

Gee Yok Beng (Pork Balls) 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).

SOURCE: ORIENTAL COOKING by Schriver

Serves: 1

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Gee Yok Beng (Pork Balls) Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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