DEEP FRIED CHICKEN, PORK AND SHRIMP BALLS

DEEP FRIED CHICKEN, PORK AND SHRIMP BALLS image

Categories Chicken

Yield 14 balls

Number Of Ingredients 14

3/4 cup flour
1 tablespoon cornstarch
3/4 cup water
2 teaspoons peanut oil
1/2 teaspoon finely grated fresh ginger root
1/2 pound boneless chicken breast, skinned, finely minced
1/2 pound deveined shelled shrimp, finely minced
1/2 cup whole kernel corn, drained
2 tablespoons minced roast pork
3 green onions with tops, minced
1 clove garlic, finely minced
2 teaspoons cornstarch 1 quart peanut oil
1 egg white
1/2 teaspoon salt

Steps:

Sift flour, 1 tablespoon cornstarch and 1/2 teaspoon salt into medium size bowl. Stir in 3/4 cup water, beat with wooden spoon until smooth. Stir in 2 tablespoons oil and the ginger. Let stand covered at room temperature for 30 minutes. Combine chicken, shrimp, corn, pork, green onions, garlic, 2 teaspoons cornstarch and 3/4 teaspoon salt in medium size bowl. Shape into walnut size balls. Heat 1 quart oil in deep saucepan to 370 degrees. Beat egg white in small mixer bowl until stiff but not dry, fold into batter. Dip balls into batter with chopsticks. Fry 3 at a time in oil, turning once, until golden, about 2 minutes. Drain on paper toweling.