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Post by carnation037 on Feb 12, 2003 20:59:41 GMT -6
Lotus Flowers
1 lb (450 g) peeled and deveined raw shrimp, finely chopped 10 fresh water chestnuts, peeled and finely chopped, or canned water chestnuts, drained and finely chopped 2 scallions (spring onions), finely chopped 1 tsp (5 ml) Chinese wine or dry sherry 1/2 tsp (2 ml) grated fresh ginger Salt and freshly ground pepper to taste 1 egg white, stiffly beaten 1 tsp (5 ml) cornstarch (cornflour) Peanut or vegetable oil for deep frying
Mix the shrimp, water chestnuts, scallions, wine, ginger, salt, and pepper together in a mixing bowl. Alternately, combine coarsely chopped ingredients in an electric food processor and process until a smooth paste is formed. Fold the egg whites and cornstarch into the mixture and form into balls about the size of walnuts. Heat the oil in a wok or skillet over high heat and fry the balls for 2 to 3 minutes, until golden brown on all sides. Drain on a wire rack over paper towels and serve immediately. Makes about 15 to serve 4 to 6 as an appetizer.
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