Crispy Shrimp Balls
| Yield: | 1 Servings |
| Categories: |
| 2/3 | lb | Medium shrimp, peeled, scored down the back, deveined, rinsed, and patted dry |
| 1/2 | c | Water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained, and patted dry |
| SHRIMP BALL SEASONINGS | ||
| 1 1/2 | tb | Minced fresh ginger |
| 1 1/2 | tb | Minced scallions |
| 1 1/2 | tb | Chinese rice wine or sake |
| 1 | ts | Toasted sesame oil |
| 3/4 | ts | Salt |
| 1 | lg | Egg white, lightly beaten |
| 2 | tb | Cornstarch |
| 1/4 | lb | Thin rice stick noodles (vermicelli) |
| Safflower or corn oil for deep-frying | ||
| Plum or duck sauce and hot mustard for dipping |
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