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1. Beat the eggs in a bowl with an electric mixer until foamy.
2. In another bowl, mix the cornstarch and sherry together and add to the bowl of eggs.
3. Mix in the ginger, salt, water chestnuts and shrimp and blend well.
4. Coat your hands with vegetable oil.
5. Roll the filling into golf ball size balls.
6. Bring a pan of water to a simmer.
7. Drop in the balls, in small batches, and simmer until they float, which takes about 4 minutes.
8. Drain.
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