10 oz. shrimp
1/2 tsp. ginger
Egg white
1 tsp. cooking wine
3 water chestnuts, chopped
1 tsp. salt
1 tsp. cornstarch

Wash shrimp with salt, rinse and dry. Chop until mushy. Add water chestnuts, add ginger, salt, cornstarch, wine and egg white. Mix well. Put water on your hands, with wet spoon form into balls. Drop in hot grease. Fry until golden brown. Drain on paper towels. To make attractive, serve on top of lettuce leaves.