In a bowl, beat egg white until foamy. Blend together sherry ad cornstarch, then stir into egg white along with salt and ginger. Add water chestnuts and shrimp; mix well.

Heat a pan of water to simmering. With oil coated hands, roll shrimp filling into walnut sized balls. Drop into simmering water a dew at a time and simmer gently until they float (about four to five minutes) Drain and discard liquid. If made ahead, cool, cover and refrigerate for up to 2 days.