Danny Kaye's Lion's Head
Recipe: #19361
May 28, 2015
Categories: Main Dish, Pork, Pork Sausage, Vegetables, Chinese, Entertaining, Sunday Dinner, Deep Fry, Steam, No Eggs more
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Original recipe yields 6 servings
Ingredients
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- BED FOR THE LION'S HEAD
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Nutritional
- Serving Size: 1 (264.4 g)
- Calories 376.8
- Total Fat - 24.8 g
- Saturated Fat - 10.2 g
- Cholesterol - 103.4 mg
- Sodium - 938.4 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 1.2 g
- Sugars - 0.8 g
- Protein - 32.2 g
- Calcium - 235.9 mg
- Iron - 2 mg
- Vitamin C - 31.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Place the dried mushrooms in a mixing bowl
Step 2
And add hot water to cover; let stand for 20 minutes or longer until softened.
Step 3
In another mixing bowl, add the pork.
Step 4
Drain the mushrooms, squeeze dry, chop and add to the pork.
Step 5
Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.
Step 6
Mix well and shape into 8 to 12 balls; set aside.
Step 7
Heat the oil for deep frying and add the meat balls. Deep fry until crisp and golden on the outside; drain well.
Step 8
Place the meat balls in a steamer and steam for 20 to 25 minutes.
Step 9
Serve on a bed of hot, steamed spinach and/or broccoli.
Tips & Variations
No special items needed.
Tags :
Main Dish
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