Chinese Fried Pork Balls Food
CHINESE FRIED PORK BALLS
Make and share this Chinese Fried Pork Balls recipe from Food.com.
Provided by Artefactfinder
Categories Pork
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
- Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
- Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
- Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
- Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.
CHINESE PORK BALLS
Make and share this Chinese Pork Balls recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 2h
Yield 150 pork balls, 25 serving(s)
Number Of Ingredients 18
Steps:
- Make the Pork Balls: Place water chestnuts, scallions, pork, salt, soy sauce, and eggs in a large bowl. Mix with hands. Add bread crumbs and ginger and mix well. Chill mixture for 1 hour.
- Shape into 1 inch balls and roll in cornstarch.
- Heat 2 inches of oil to 370 degrees in a deep skillet or large pot. Carefully drop balls into oil one at a time, a dozen per batch. Fry the balls for about 1 to 2 minutes, or until they are golden brown. Break one open to make sure it is cooked through; there should be no pink left. Drain on paper towels. Reheat oil between batches.
- Prepare the Sauce: Place pineapple juice, vinegar, soy sauce, sugar, broth, and ginger in a saucepan and bring to a boil. Mix cornstarch with water and, using a whisk, stir into the boiling mixture. Cook, stirring, for 3 minutes. Then reduce heat to very low.
- Place pork balls in chafing dish and stir in enough sauce to coat.
Nutrition Facts : Calories 84.9, Fat 1, SaturatedFat 0.3, Cholesterol 33.8, Sodium 463.4, Carbohydrate 16.4, Fiber 0.9, Sugar 8.4, Protein 2.3
EASY FRIED CHINESE CHICKEN BALLS
These pieces of battered chicken are crispy and succulent, and hard to stop eating! They're so good that they will give your local Chinese restaurant a run for their money. Enjoy with rice and sweet and sour sauce.
Provided by fa the wondercat
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
- Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
- Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 33.8 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 1 g, Protein 26.9 g, SaturatedFat 1.7 g, Sodium 341.2 mg, Sugar 0.1 g
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- In a bowl whisk eggs with salt, cornstarch, flour, garlic powder and chicken broth until smooth and well blended. Add in the pork cubes and toss until thoroughly coated with the batter.
- Using tongs remove the coated pork from the bowl and carefully place in the hot oil. Fry for about 4 minutes or until the pork is cooked through.
- Remove with a slotted spoon to a rack or onto a paper towel-lined bowl or plate. Serve with sweet and sour sauce.
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