T'ang Ts'u Wan Tzu

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup mashed potatoes, packed
• 2 egg whites
• 1/4 cup cornstarch
• 2 tablespoons minced water chestnuts, fresh
• 1 teaspoon salt
• 1/8 teaspoon msg
• 2 tablespoons black sesame seeds or 2 tablespoons sesame seeds
• 2 cups oil
• 1/4 cup distilled vinegar
• 1/4 cup dry sherry
• 2 tablespoons braggs liquid aminos or 2 tablespoons soy sauce
• 2 tablespoons catsup
• 2 tablespoons water
• 5 tablespoons sugar
• 2 tablespoons cornstarch

Recipe

• 1 combine mashed potatoes, eggwhites and corn starch. stir in one direction until becomes smooth and elastic but very soft. if it is too dry add water [2 to 3 tbsp].
• 2 add minced water chestnuts, salt and msg. mix well.
• 3 wet hankds and shape into balls a bit bigger than walnuts. roll sparingly in the seeds.
• 4 heat wok to very hot. add oil. heat to 350°f fry balls a few at a time until golden. drain and set aside. keep the oil hot.
• 5 heat saucepan and add 3 tbsp oil from wok.
• 6 combine sauce ingredients. make sure sugar and cornstarch are dissolved. add to saucepan and stir constantly.
• 7 at the same time refry the balls in the wok for 1 minute. use the strainer and remove balls placing in saucepan.
• 8 stir quickly, coat entirely with sauce. remove and serve very hot.
• 9 4 servings main course, 8 servings side dish.