Ingredients for Lotus Flowers
- Raw Shrimp
- 1/2 cup water chestnuts, finely chopped
- 2 scallions, finely chopped
- 1 tablespoon rice wine
- Fresh Ginger
- Salt & Freshly Ground Black Pepper
- 1 large egg white
- 2 tablespoons cornstarch
- Vegetable oil, for frying
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How to Make Lotus Flowers
- Peel, devein, and finely chop 1/2 pound of shrimp.
- Finely chop 1/2 cup of water chestnuts and 2 scallions.
- In a mixing bowl, gently combine the chopped shrimp, water chestnuts, scallions, 1 tablespoon of rice wine, 1 teaspoon of grated ginger, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- In a separate bowl, beat 1 large egg white until stiff peaks form.
- Gently fold the stiff egg white and 2 tablespoons of cornstarch into the shrimp mixture. Be careful not to deflate the egg whites.
- Roll the mixture into walnut-sized balls.
- Heat about 2 inches of oil in a wok or large skillet to 350°F (175°C). Fry the fritters in batches, ensuring not to overcrowd the pan, for 2-3 minutes per batch, or until golden brown and crispy.
- Remove the fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite sweet and spicy dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
3g
Fat
0g
Carbs
1g
