1. Blanch the water chestnuts in boiling water for 10 seconds, refresh them in cold water, drain thoroughly, and dry with paper towels. 2. Place the shrimp in a food processor fitted with a steel blade and chop to a paste. 3. Transfer to a large bowl and add the water chestnuts, ginger root, scallions, rice wine or sake, sesame oil, salt, egg white and cornstarch. 4. Stir vigorously in one direction until the mixture forms a stiff paste. 5. Chill thoroughly for easier handling before shaping into balls. 6. Holding a towel or a plastic bag over the rice stick noodles to contain them, use a sharp knife to cut them to ½-inch lengths. 7. Spread them evenly on a cookie sheet. 8. Shape scant teaspoonfuls of the shrimp mixture into balls, then coat them in the rice noodle pieces, pressing lightly. 9. Set on a cookie sheet. 10. Heat a wok or a skillet, add the safflower or corn oil, and heat to 375°F. 11. Deep-fry the shrimp balls in batches, turning constantly, until golden brown, about 3½ minutes. 12. Remove with a strainer or a slotted spoon and drain briefly in a colander, then transfer to absorbent paper. 13. Strain the oil with a fine-meshed strainer and reheat between batches. 14. Arrange the deep-fried balls on a platter and serve warm with plum sauce and hot mustard. 15. They may be reheated in a preheated 375°F oven, about 10 minutes until crisp and piping hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
