Deep Fried Chicken, Pork And Shrimp Balls

• 3/4 cup flour
• 1 tablespoon cornstarch
• 3/4 cup water
• 2 teaspoons peanut oil
• 1/2 teaspoon finely grated fresh ginger root
• 1/2 pound boneless chicken breast, skinned, finely minced
• 1/2 pound deveined shelled shrimp, finely minced
• 1/2 cup whole kernel corn, drained
• 2 tablespoons minced roast pork
• 3 green onions with tops, minced
• 1 clove garlic, finely minced
• 2 teaspoons cornstarch 1 quart peanut oil
• 1 egg white
• 1/2 teaspoon salt

1. Sift flour, 1 tablespoon cornstarch and 1/2 teaspoon salt into medium size bowl. Stir in 3/4 cup water, beat with wooden spoon until smooth. Stir in 2 tablespoons oil and the ginger. Let stand covered at room temperature for 30 minutes.
2. Combine chicken, shrimp, corn, pork, green onions, garlic, 2 teaspoons cornstarch and 3/4 teaspoon salt in medium size bowl. Shape into walnut size balls.
3. Heat 1 quart oil in deep saucepan to 370 degrees. Beat egg white in small mixer bowl until stiff but not dry, fold into batter. Dip balls into batter with chopsticks. Fry 3 at a time in oil, turning once, until golden, about 2 minutes. Drain on paper toweling.

flour, cornstarch, water, peanut oil, ginger root, chicken, shrimp, whole kernel corn, pork, green onions, clove garlic, cornstarch, egg, salt

Taken from www.epicurious.com/recipes/member/views/deep-fried-chicken-pork-and-shrimp-balls-50006146 (may not work)