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Deep-fried Phoenix Balls

Dim Sum and Other Snack Foods

Deep-fried Phoenix Balls
1 pound ground pork
1/2 pound minced fish
1/4 pound minced liver
1 carrot, chopped finely
10 water chestnuts, chopped finely
4 scallions, minced
3 Tablespoons fried shallots, crushed with the side of a cleaver
1 Tablespoon chicken bouillon granules
1/2 teaspoon salt
1 teaspoon sesame oil
1/2 teaspoon ground white pepper
2 Tablespoons cornstarch
3 Tablespoons corn oil
12 salted steamed egg yolks
1 piece caul fat, if available
2 cups corn oil
4 Tablespoons cornstarch
1. Mix the meat, fish, liver, carrot, water chestnuts, scallions, fried shallots, bouillon granules, sesame oil, salt and pepper, and two tablespoons cornstarch until well combined, then divide into twelve parts. Put a steamed salted egg yolk into the center of each. Then wrap each one in piece of caul fat, if available, and dredge with remaining cornstarch. If not, you may need additional cornstarch to coat each ball.
2. Heat oil until it is 300 to 325 degrees, they fry the balls until they are golden brown, and remove them and drain well. Cut each one in half and put them on a platter and serve.

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