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Pork and *Rice Stick Dim Sum
Hors D'Oeuvres
Don't confuse rice sticks (mai fan - pronounced "my fahn")
with bean threads (sai fan - pronounced "sigh fahn"), they do
look similar.  Rice sticks are sometimes labeled "long rice" or
"rice vermicelli" in the US.  Actually these are rice noodles.  If you want
to know more about rice sticks, click on "*Rice Stick" above.

Prep time:  20 minutes
Cooking time:  15 minutes (5 minutes per batch)
Makes about 18 balls
Ingredients:

4 ounces rice sticks 2 1/4 tsp hot chili oil
1 lb. ground pork (use chicken or turkey if you prefer) 1/4 tsp sugar
1 tsp fresh minced ginger 1/2 cup flour
2 cloves minced garlic 2 eggs
1/4 cup plus 2 tblsp soy sauce Vegetable oil for deep frying
1/2 tsp salt 2 tblsp *rice vinegar

Preparation:

1.  Boil rice sticks in a large pan of salted water until tender
(about 3 minutes).  Drain and rinse under cold water,
drain again.  Chop the rice sticks (noodles) coarsely
and put them on a plate.
2.  Combine the meat, ginger, garlic, 2 tblsp soy sauce,
salt, 1/4 tsp hot chili oil and sugar in a medium bowl.
Form mixture into balls (about 1 tblsp for each).
3.  Sprinkle some flour on a plate and in a small bowl,
beat the eggs well (as for a fluffy omlette), but do NOT
over-beat them because the coating will become tough.  Coat each meatball in flour and shake off the excess,
then dip each into the beaten eggs and roll in the rice noodles, press the noodles into the balls to make them adhere.  Put each meatball on a non-stick or wax paper-lined baking sheet.
4.  Preheat the oven to 200 degrees farenheit.  In a deep fryer or deep frying pan, fill about 1/2 full with vegetable
oil and heat to 375 degrees or until a drop of the egg mixture sizzles instantly.  Deep fry the meatballs in
batches (do not crowd them).   About 6 balls per batch
in the average deep frying pan; until they are golden
brown on all sides (about 5 minutes).  Transfer the meatballs to a paper towel (or clean newspaper,
if you recycle) for draining - use a slotted or wire-mesh
spoon - and put them in the pre-heated oven to keep
them warm.  Reheat the oil after frying each batch.
5.  Combine the remaining 1/4 cup soy sauce, rice vinegar
and the remaining 2 tspn hot oil in a small bowl.  This
is the dipping sauce for the warm meatballs.

This is a great recipe for card parties because you can
prepare everything in advance and it only takes 5 minutes
to fry up a batch.
Try serving it with fresh raw vegies and a nice ranch
dressing dip.

*Rice Stick Noodles
Made from rice flour and water, these noodles are translucent when
cooked.  They are usually softened by soaking in hot water for 10 -15
minutes before cooking with other ingredients. Fine rice stick noodles
can also be deep fried to create a crispy garnish often used in
Chinese chicken salads.

Rice vinegar
Used in both Japanese and Chinese cooking, rice vinegar is made
from fermented rice and comes in several varieties, each differing in
intensity and tartness. In general they are all fairly mild compared
to European and American-style vinegars. They can be used in
dressings, marinades, as dipping sauces and condiments.

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Coming Soon:

The Idiot's  Guide to Preparing "Killer Chinese Food" NOW UP The Idiot's Guide to Preparing "Knock-out Vegie Plates"
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