3/4 lb. ground pork (patty)
1 tbl. soy
1 tbl. sesame oil
2 egg whites
25¢ pcs. of ginger
2 scallions, chopped fine
1 whole lotus root, chopped fine
1/4 c. corn starch
1 tsp. salt
2 tsp. Szechwan fagara pepper
1 tbl. Water
  1. Fill wok with 2" oil for deep frying. Moderate heat till very hot (not smoking).
  2. Mix all ingredients very well till practically a paste.
  3. Keep spoon wet and form balls the size of walnuts.
  4. Deep fry each batch 2-3 minutes. Serve with tooth picks or sauce.