Prep 30 mins
Cook 0 mins
These are lovely little fritters--sort of Chinese beignets--with a very mild flavor. Delicious served with a sweet, spicy dipping sauce.
- 1 lb raw shrimp
- 6 ounces water chestnuts
- 2 scallions
- 1 teaspoon rice wine (or dry sherry)
- 1⁄2 teaspoon fresh ginger, finely grated
- salt & freshly ground black pepper
- 1 egg white
- 1 teaspoon cornstarch
- oil (for deep frying)
- 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 (wet hands will make this easier).
- Heat the oil in a wok (if you are using a fryer, heat to 350°F) 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.
I wish I could give more than 5 stars - this one deserves 10. Lovely crunchy - tasty - easy to make - this was just phenominal - and will now be a staple on my asian cooking nights. Fantastic little morcels....
These were wonderful appetizers. I cut the recipe in half and it made 10 walnut sized balls. I put them in the refrigerator for two hours before frying them as dinner was extended to a later hour. I was worried they would fall apart, but they held together well and were really easy to make! I don’t like water chestnuts, and they did not bother me at all in this recipe! I will make these again for sure! Thanks Kate!
Raves reviews from my family. I did have to add a bit more cornstarch. Great flavor.