|Ground beef||1 1⁄4 Pound|
|Scallions||4 , finely chopped|
|Green ginger||1 1⁄2 Inch, peeled and grated|
|Soy sauce||1 Tablespoon|
|Eggs||3 , lightly beaten|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Combine the beef, spring onions (scallions), ginger, flour, soy sauce, eggs and monosodium glutamate to taste in a large bowl.
Using the palm of your hands, gently shape the mixture into small balls, about 2 1/2 cm./1 in.in diameter.
Fill a large deep-frying pan about one-third full with vegetable oil and heat it until it is very hot.
Carefully lower the meatballs, a few at a time, into the hot oil and fry until they are golden brown.
Using a slotted spoon, remove the meatballs from the pan and drain on kitchen towels.
Keep hot while you fry the remaining meatballs in the same way.