Danny Kaye's Lion's Head

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 8 dried black mushrooms
• 1 1/4 lbs ground lamb
• 20 water chestnuts, finely diced
• 1 teaspoon ginger, finely minced
• 3 scallions, chopped
• 1 teaspoon finely minced garlic
• 1 grated orange, rind of
• 1/4 teaspoon sesame oil
• 1 tablespoon dry sherry or 1 tablespoon shao hsing wine
• 1 tablespoon light soy sauce
• 1 teaspoon salt
• 1 tablespoon cornstarch
• peanut oil or vegetable oil (for deep frying)
• hot steamed spinach or broccoli (as a bed for the lion's heads)

Recipe

• 1 place the dried mushrooms in a mixing bowl and add hot water to cover; let stand for 20 minutes or longer until softened.
• 2 in another mixing bowl, add the lamb.
• 3 drain the mushrooms, squeeze dry, chop and add to the lamb.
• 4 add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.
• 5 mix well and shape into 8 to 12 balls; set aside.
• 6 heat the oil for deep frying and add the meat balls.
• 7 deep fry until crisp and golden on the outside; drain well.
• 8 then place the meat balls in a steamer and steam for 20 to 25 minutes and serve on a bed of hot, steamed spinach or broccoli.