Hong Kong Meatballs
|Boneless pork||1 Pound|
|Cooked crabmeat||1⁄2 Cup (8 tbs)|
|Fine cornmeal||1⁄4 Cup (4 tbs)|
|Peanut oil/Salad oil||200 Milliliter|
Drain water chestnuts.
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.