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 ==
# In a food processor fitted with a steel blade, process the shrimp to a paste.
# Transfer to a large bowl: add the water chestnuts, seasonings, egg white, and cornstarch.
# Stir vigorously until a stiff paste forms.
# Chill thoroughly.
# With a towel draped over the hand that holds a sharp knife, cut the noodles into ½-inch lengths.
# The towel prevents the noodles from flying around.
# Spread evenly on a cookie sheet.
# Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat.
# Set on a cookie sheet.
# Heat a wok or a deep skillet or saucepan over high.
# Add the oil and heat to 375°F.
# Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes.
# Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels.
# Between batches, skim the oil with a fine strainer, and reheat until hot.
# Serve the shrimp balls warm with sauce and mustard.
# To reheat, warm on a cookie sheet in a 375°F oven, about 10 minutes.
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Category:Cathy's Recipes
Category:Chinese Meat Dishes
Category:Shrimp Recipes
Category:Water chestnut Recipes
Category:Egg Recipes
Category:Shaoxing wine Recipes
Category:Sake Recipes
Category:Ginger Recipes