Lotus Flowers

"These are lovely little fritters--sort of Chinese beignets--with a very mild flavor. Delicious served with a sweet, spicy dipping sauce."
 
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photo by SEvans photo by SEvans
photo by SEvans
photo by SEvans photo by SEvans
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
30mins
Ingredients:
9
Yields:
12-15 fritters

ingredients

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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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Reviews

  1. 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....
     
  2. 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!
     
  3. Raves reviews from my family. I did have to add a bit more cornstarch. Great flavor.
     
  4. These were okay. I think I may have let the oil get a bit too cool, as they absorbed a lot of oil and had a very greasy taste. I also had quite a lot leftover -- will try making larger "pancakes" with them tomorrow.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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