Lotus Flowers

Ingredients
3 1/2 teaspoon fresh ginger, finely grated
 * 1) 1 lb raw Shrimp
 * 2) 6 ounces water chestnuts
 * 3) 2 scallions
 * 4) 1 teaspoon rice wine (or dry sherry)
 * 1) salt & freshly ground black pepper
 * 2) 1 egg white
 * 3) 1 teaspoon cornstarch
 * 4) oil (for deep frying)

Directions
1. Peel, devein and finely chop the Shrimp.

2. Finely chop water chestnuts and scallions.

3. Mix together the Shrimp, water chestnuts, scallions, rice wine, ginger and salt and pepper.

4. Beat the egg white until stiff.

5. Fold the egg white and the cornstarch into the Shrimp mixture.

6. Roll into balls the size of walnuts (wet hands will make this easier).

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. Drain on a paper towel covered rack and serve immediately.