Lotus Flowers

Recipe by Chef Kate
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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