Pork Balls Gee Yok Beng

1 sl Ginger root

1 Scallion (white part only)

1 lb Ground pork

8 Water chestnuts

1 1/2 tb Cornstarch

1 ts Sugar

1/2 ts Salt

2 ts Soy sauce

Oil for deep frying PREPARATION: 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. COOKING: Add oil to a deep fry pan or wok unti 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). SOURCE: ORIENTAL COOKING by Schriver