Basic Deep Fried Porkballs
|Fresh root ginger slice||1|
|Cornstarch||1 1⁄2 Tablespoon|
|Oil||2 Cup (32 tbs) (For Frying)|
|Soy sauce||2 Teaspoon|
1. Mince or grind pork and ginger root.
2. Blend cornstarch and cold water to a paste, then stir in salt and soy sauce. Add to pork and ginger and mix. well. Form into walnut size balls, but do not overhandle or pack too tightly. Meanwhile heat oil.
3. Add porkballs one at a time, and deep fry several at once, turning frequently for even cooking. When porkballs float, remove from pan and let cool slightly.
4. Reheat oil. Return porkballs to fry 1 minute more. (Cut one open to make sure meat is no longer pink.) Drain on paper toweling.