Pork Meat Balls
|Pork||6 Ounce (About 1/4 Of It Fat)|
|Canned water chestnuts||2 1⁄2 Teaspoon (1 Dessertspoon)|
|Canned bamboo shoots||2 1⁄2 Teaspoon (1 Dessertspoon)|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Egg||1 Teaspoon, beaten|
|Self raising flour||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Self raising flour||2 Tablespoon|
|Water||1⁄4 Pint (Scant, U.S. 1/2 Cup)|
Finely chop the pork, water chestnuts and bamboo shoots.
Add the seasonings and the beaten egg.
Having worked the mixture well together, throw it down on the table as you would when making dough in order to get everything well combined.
Divide into 5€”6 pieces and roll each into a neat ball between the palms of the hands.
Turn the balls in the flour and then in a thin batter made with the flour and the water.
Leave to rest for a few minutes.
Get the oil fairly hot.
As the meat is raw and has to be cooked through, the oil should not be so hot that it browns the surface of the balls too quickly.
Dip a spoon in the oil and then use it to transfer each ball to the oil.
After 8 minutes, raise the heat to brown the balls.
Lift out and drain the balls.
Place them in a heated serving dish and garnish them with sprigs of parsley.