1 ounce dry mustard
1 cup light brown sugar
1 egg
1 teaspoon Worcestershire sauce
3/4 cup olive oil
3/4 cup red wine
1 pound meatball ingredients
1 pound thick cut, boneless pork chops
3 tablespoons soy sauce
1 teaspoon chopped fresh parsley
5 cloves garlic, crushed
3 tablespoons minced ginger root
3 large shrimp, peeled and deveined
1 quart vegetable oil for frying
In a large bowl, mix dry mustard, brown sugar, egg, Worcestershire, olive oil and wine. Season with hot water and toss until well blended. Shape into 15 meatballs. Heat oil in a large saucepan over medium heat.
Fry the meatballs in oil 6 inches from hot flame, turning once to coat. Brown on all sides, 6 to 8 minutes per side or until light brown. Drain in a glass bowl.