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Hong Kong Meatballs

chef.pierre's picture
Ingredients
  Boneless pork 1 Pound
  Water chestnuts 5
  Mushrooms 4 Medium
  Cooked crabmeat 1⁄2 Cup (8 tbs)
  Fine cornmeal 1⁄4 Cup (4 tbs)
  Eggs 2
  Peanut oil/Salad oil 200 Milliliter
  Sugar 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Cube pork.
Drain water chestnuts.
Wash mushrooms.
If canned crabmeat is used, drain thoroughly, and pick over for any bits of shell.
Put pork, chestnuts, mushrooms and crabmeat through grinder twice, using medium blade.
Sprinkle with sugar, salt, pepper and lemon juice.
Shape with teaspoon and fingers into firm balls about 1 1/2 inches in diameter.
Roll balls in corn-meal, then in eggs and again in cornmeal.
Have ready saucepan containing simmering oil to depth of 2 inches.
Cook balls 15 minutes.
Lift out with slotted spoon; keep in warm oven until all are cooked.
Serve on platter with hot fluffy rice, hot bean sprouts, garnish of parsley and small tomatoes, halved.
Accompany with soy sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Snack
Interest: 
Party
Servings: 
4

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