Lotus Flowers

1. 1

   Peel, devein and finely chop the shrimp.

2. 2

   Finely chop water chestnuts and scallions.

3. 3

   Mix together the shrimp, water chestnuts, scallions, rice wine, ginger and salt and pepper.

4. 4

   Beat the egg white until stiff.

5. 5

   Fold the egg white and the cornstarch into the shrimp mixture.

6. 6

   Roll into balls the size of walnuts (wet hands will make this easier).

7. 7

   Heat the oil in a wok (if you are using a fryer, heat to 350u00b0F) and fry the balls a few at a time until golden brown, about 2 to 3 minutes.

8. 8

   Drain on a paper towel covered rack and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.