Deep Fried Pork Balls (4 to 6 American servings/ 4 to 6 Chinese servings)
1½ pounds pork (loin, butt or shoulder) with some fat, minced
1 slice fresh ginger root, minced
3 water chestnuts, minced
1/2 medium onion, minced
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons sherry
2 1/2 tablespoons cornstarch
I egg
Oil for deep frying
Shredded lettuce
Method
Combine the minced pork, ginger, water chestnuts and onion. Place these ingredients in a bowl and mix thoroughly with sugar, soy sauce, sherry, cornstarch and egg. Form the mixture into 10 to 15 balls and place balls on a plate. Chill the balls until ready to fry. Heat the oil for deep frying. Add a few balls at a time. Fry for about 3 minutes. Remove and drain on paper towels. Continue frying remaining pork balls a few at a time. Reheat the oil until it is very hot. Deep fry all the balls together a second time for about 2 minutes until lightly browned and crisp. Drain and serve on a bed of shredded lettuce. Serve plain or with a sweet sour sauce or use in other recipes.
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