Does anyone have a recipe for a Thai appetizer called Golden Lotus?

I found an appetizer called Lotus Flower...could this be it? (I also couldn't find anything called Golden Lotus.)



Lotus Flower



1 lb raw shrimp

6 ounces water chestnuts

2 scallions

1 teaspoon rice wine (or dry sherry)

1/2 teaspoon fresh ginger, finely grated

salt %26amp; freshly ground black pepper

1 egg white

1 teaspoon cornstarch

oil (for deep frying)



Peel, devein and finely chop the shrimp.

Finely chop water chestnuts and scallions.

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

Beat the egg white until stiff.

Fold the egg white and the cornstarch into the shrimp mixture.

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

Heat the oil in a wok (if you are using a fryer, heat to 350掳F) and fry the balls a few at a time until golden brown, about 2 to 3 minutes.

Drain on a paper towel covered rack and serve immediately.Does anyone have a recipe for a Thai appetizer called Golden Lotus?
I couldn't find the recipe or for that matter any link to a dish known as golden lotus. I did find the following lotus recipes though. Is this known as Golden lotus?



Mandarin Pancakes/Lotus Pad:



These pancakes may be served with "Moo Shu Pork" ("Stir-fried pork and eggs") or with Peking Duck, green onions and hoisin sauce. Or if you have left-over roast chicken, it's also good.

Dough:

2 1/2 C plain flour

3/4 C. boiling water

1 egg or 1/4 C. cold water

1 T. sesame oil

Dough: in a bowl, add boiling water to flour and mix. Add egg or old water; mix again until smooth. Set aside for 20 min. Remove the dough and knead it on a lightly oiled surface until smooth and elastic. Roll the dough to form a long roll and cu it into 20 pieces. Flatten each piece of dough with the palm of the hand into 4 inch round pieces; spread lightly with sesame oil. Place 2 pieces of the dough on top of each other. Press the round dough pieces together. Roll them out to a 6-inch, thin round dough. Repeat this for the rest of the dough. Heat the pan until med. hot; fry the pieces of dough over low heat for about 20 sec. or until small, golden bubbles appear on fried side. While frying, constantly rotate pancakes in a clockwise direction to fry evenly. Turn pancakes over and repeat procedure. Remove and separate the pancakes; fold them into quarters and arrange them on a serving plate. Cover with a damp cloth to keep them warm and moist.To reheat the pancakes, steam for 15 sec. and cover with a warm cloth to keep them moist.