Shrimp Nuts - shrimp

Method

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