Lotus Flowers

READY IN: 30mins
SEvans
Recipe by Chef Kate

These are lovely little fritters--sort of Chinese beignets--with a very mild flavor. Delicious served with a sweet, spicy dipping sauce.

Top Review by SEvans

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....

Ingredients Nutrition

Directions

  1. Peel, devein and finely chop the shrimp.
  2. Finely chop water chestnuts and scallions.
  3. Mix together the shrimp, water chestnuts, scallions, rice wine, ginger and salt and pepper.
  4. Beat the egg white until stiff.
  5. Fold the egg white and the cornstarch into the shrimp mixture.
  6. Roll into balls the size of walnuts (wet hands will make this easier).
  7. 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.
  8. Drain on a paper towel covered rack and serve immediately.

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