Crispy Shrimp Balls

• 2/3 pound medium shrimp, peeled, scored down the back, deveined, rinsed, and patted dry
• 1/2 cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained, and patted dry
• 1 1/2 tablespoons minced fresh ginger
• 1 1/2 tablespoons minced scallions
• 1 1/2 tablespoons Chinese rice wine or sake
• 1 teaspoon toasted sesame oil
• 3/4 teaspoon salt
• 1 large egg white, lightly beaten
• 2 tablespoons cornstarch
• 1/4 pound thin rice stick noodles (vermicelli)
• Safflower or corn oil for deep-frying
• Plum or duck sauce and hot mustard for dipping

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 1/2-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 until very hot.
11. Add the oil and heat to 375 degrees.
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 degree oven about 10 minutes.

shrimp, water chestnuts, fresh ginger, scallions, chinese rice wine, sesame oil, salt, egg white, cornstarch, noodles, safflower

Taken from www.foodnetwork.com/recipes/crispy-shrimp-balls-recipe.html (may not work)