Lotus Flowers

Directions

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 350°F) 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.