Lotus Flowers


This came to me because I love Chinese food. So I tried these at a favorite Chinese spot, and they are fabulous! I only hope that these will measure up!

1 lb (450 g) raw shrimp, peeled, deveined, and finely chopped
1 can (6 oz, 170 g) 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) finely grated fresh ginger
Salt and freshly ground pepper to taste
1 egg white, beaten until stiff
1 tsp (5 ml) cornstarch (cornflour)
Oil for deep frying

Mix together the shrimp, water chestnuts, scallions, wine, ginger, salt and pepper. Fold in the beaten egg white and the cornstarch. Roll into balls the size of walnuts. Heat the oil in a wok or frying pan to a temperature of 350F (180C) and fry the balls a few at a time until golden brown, 2 to 3 minutes. Drain on paper towels and serve immediately. Makes 12 to 15 fritters.

The copyright of the article Lotus Flowers in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Lotus Flowers in print or online must be granted by the author in writing.

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