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 Mix together the minced mutton,
eggs, salt, soy sauce, scallions,
ginger, sesame oil, MSG(optional),
and cornstarch. Stir vigorously
in one direction for 2 minutes,
or until stiff. Shape into oval
balls and roll in cornstarch.
Flatten the balls slightly and
make criss-cross marks on top.
- Heat the oil in a wok to about
350oF(175oC),
or until a piece of scallion green
or ginger sizzles and moves about
rapidly when dropped into the
oil. Add the mutton balls and
deep-fry until brown. Remove,
drain, and cut into strips. Sprinkle
with the spiced pepper-salt and
serve.
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