Bird's Nest Meatballs Wei-Chuan, Adapted
chinese, groundmeat, pork
1 lb lean pork; minced fine
1 teaspoon salt
1/2 teaspoon msg; (sub: omit)
4 teaspoon sugar
1/4 teaspoon black pepper
1 egg; beaten
6 tablespoon flour
1 cup onion; minced fine
1/2 cup carrot; grated
6 oz dried cellophane noodles or
1 rice noodles
1 oil for deep frying
Make sure the pork is very finely minced, almost to a paste. Add salt, sugar, MSG, pepper, egg, and flour. Mix completely. Add onion and carrot and mix well.
Make meatballs using oiled hands or spoons dipped in water. The meatballs should be about golf-ball sized; there will be about 2 1/2 dozen.
Crush the noodles coarsely - they should be in pieces that average 1/3" long.
Roll the meatballs carefully in the noodles.
Heat oil to 375. Add the meatballs and deep-fry only until the noodles puff, 5 sec or less. Remove meatballs and turn the heat off. When the heat is down to about 250F, return the meatballs to the oil, turn the heat to medium, and fry 3 min or until meat is done. From: Michael Loo Date: 01 Mar 97 National Cooking Echo Ä
Yield: 1 servings