Chinese Fried Meat Balls Recipe

17 oz./500g ground pork

2 water chestnut, finely chopped, optional

1 tbsp.chopped scallion

1 tbsp.cornstarch

1 egg

5 tbsps.vegetable oil

Proper quantity of salt and MSG to taste

1/2-1 tbsp.granulated sugar

1 tbsp.Shao-Hsing rice wine, or dry sherry

1-2 tbsp.light soy sauce

1. Beat the egg in a bowl, whisk lightly.

2. In another big bowl, combine the ground pork with water chestnut, and egg cream, 1-2 tsp.chopped scallion, 1-2 tsp.cornstarch, and seasoning A (P1). Stir clockwise until it becomes like a paste (P2)

3. Form the mixture into tiny balls of about 1-inch diameter (P3).

4. Heat 5 tbsps.vegetable oil in a wok over high heat until shimmering on the bottom and very hot，but not yet smoking, deep fry each ball over medium heat until golden (P4), then drain well in a colander and place on a plate, when cool enough, serve.