PORK BALLS (GEE YOK BENG)

1 slices ginger root
1 scallion (white part only)
1 lb ground pork
8 water chestnuts
1 1/2 tbsp cornstarch
1 tsp sugar
1/2 tsp salt
2 tsp soy sauce
oil for deep frying

Peel ginger root and mince. Mince the scallion and water chestnuts.

Mix together the pork, ginger root, scallion, water chestnuts, cornstarch, sugar, salt, and soy sauce. Form into balls about 1 1/2 inches in diameter. Handle mixture as little possible.

Add oil to a deep fry pan or wok until it is 3/4 full. Heat to very hot.

Fry balls a few at a time until they are golden brown. They will float when they are done. Drain on paper towels and keep hot in low oven (200 degrees F).

Source: Oriental Cooking by Schriver