sea cucumbers soaked in water
dried mushrooms soaked in water
Chinese water chestnuts
3 egg whites
Cut the shrimps in two.
Dice the sea cucumbers, water chestnuts, dried mushrooms and ham, scald, drain and transfer to a plate, add seasoning, leave for 5 minutes, then add eggwhite, cornstarch, stir well to make the filling.
Cut the pork fat into five slices each 8cm-long, 8cm-wide, smear each slice with filling, roll up, putting a shrimp in each end.
Coat the lard slices evenly with eggwhite batter.
Heat oil to 5-fold hot, drop in the shrimp dumplings one by one, deep-fry till golden brown.
Make 4 cuts in each dumpling so as to look like a lotus.