Crispy Shrimp Balls

Directions

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