Shrimp Nuts

Directions

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