Chinese Shrimp Balls

Description
Contributed by Catsrecipes Y-Group
 * Makes 30 – 32

Ingredients

 * ⅔ pound medium shrimp, peeled, scored down the back, deveined, rinsed, and patted dry
 * ½ cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained, and patted dry
 * 1 large egg, lightly beaten
 * 2 tablespoons cornstarch
 * ¼ pound thin rice stick noodles (vermicelli)
 * safflower or corn oil for deep-frying
 * plum or duck sauce and hot mustard for dipping

Shrimp ball seasoning

 * 1½ tablespoons minced fresh ginger
 * 1½ tablespoons minced scallions
 * 1½ tablespoons Chinese rice wine or sake
 * 1 teaspoon toasted sesame oil
 * ¾ teaspoon salt

Directions

 * 1) In a food processor fitted with a steel blade, process the shrimp to a paste.
 * 2) Transfer to a large bowl: add the water chestnuts, seasonings, egg white, and cornstarch.
 * 3) Stir vigorously until a stiff paste forms.
 * 4) Chill thoroughly.
 * 5) With a towel draped over the hand that holds a sharp knife, cut the noodles into ½-inch lengths.
 * 6) The towel prevents the noodles from flying around.
 * 7) Spread evenly on a cookie sheet.
 * 8) Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat.
 * 9) Set on a cookie sheet.
 * 10) Heat a wok or a deep skillet or saucepan over high.
 * 11) Add the oil and heat to 375°F.
 * 12) Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes.
 * 13) Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels.
 * 14) Between batches, skim the oil with a fine strainer, and reheat until hot.
 * 15) Serve the shrimp balls warm with sauce and mustard.
 * 16) To reheat, warm on a cookie sheet in a 375°F oven, about 10 minutes.