See below ingredients and instructions of the recipe
1 lb Ground pork 1 Egg; lightly beaten
1 c Water chestnuts; coarsely 1/2 ts Salt
1/4 c Crystallized ginger; finely Peanut oil; for frying
Mix lightly all the ingredients except the cornstarch and oil. Shape
the mixture into 12 small balls and dust lightly with cornstarch.
Heat the oil to 375; deep-fry the pork balls until they are cooked
through and nicely browned. Serve hot on toothpicks with a hot
Chinese chile paste sauce or over steamed rice.
From the New York Times Cook Book by Craig Claiborne.
Posted by Jim Weller.
Submitted By JIM WELLER On 10-01-95