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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	lb	raw	321.8674	4.1253	61.6988	4.5787
water chestnut	6	ounces		151.3	0.0	33.66	0.85
scallion	2			64.0	14.68	3.66	0.38
rice wine	1	teaspoon		-	-	-	-
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382
salt black pepper			ground	151.3	0.0	33.66	0.85
egg white	1			17.16	0.2409	3.597	0.0561
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.