Lotus Flowers
These are lovely little fritters--sort of chinese beignets--with a very mild flavor. delicious served with a sweet, spicy dipping sauce.
Steps
Peel , devein and finely chop the shrimp.
Finely chop water chestnuts and scallions.
Mix together the shrimp , water chestnuts , scallions , rice wine , ginger and salt and pepper.
Beat the egg white until stiff.
Fold the egg white and the cornstarch into the shrimp mixture.
Roll into balls the size of walnuts.
Heat the oil in a wok and fry the balls a few at a time until golden brown , about 2 to 3 minutes.
Drain on a paper towel covered rack and serve immediately.
Ingredients
raw shrimp, water chestnuts, scallions, rice wine, fresh ginger, salt & freshly ground black pepper, egg white, cornstarch, oil