Pork Balls (Gee Yok Beng) Recipe

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Pork Balls (Gee Yok Beng) 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
Pork Balls (Gee Yok Beng)

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Pork Balls (Gee Yok Beng)

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Pork Balls (Gee Yok Beng) 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

Pork Balls (Gee Yok Beng) Recipe brought to you by Recipes To-Go

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

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