GEE YOK BENG (PORK BALLS)

• 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).

SOURCE:
ORIENTAL COOKING by Schriver