Crispy Shrimp Balls

1. 1

   In a food processor fitted with a steel blade, process the shrimp to a paste.

2. 2

   Transfer to a large bowl; add the water chestnuts, seasonings, egg white, and cornstarch.

3. 3

   Stir vigorously until a stiff paste forms.

4. 4

   Chill thoroughly.

5. 5

   With a towel draped over the hand that holds a sharp knife, cut the noodles into 1/2-inch lengths.

6. 6

   The towel prevents the noodles from flying around.

7. 7

   Spread evenly on a cookie sheet.

8. 8

   Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat.

9. 9

   Set on a cookie sheet.

10. 10

    Heat a wok or a deep skillet or saucepan until very hot.

11. 11

    Add the oil and heat to 375 degrees.

12. 12

    Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes.

13. 13

    Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels.

14. 14

    Between batches, skim the oil with a fine strainer, and reheat until hot.

15. 15

    Serve the shrimp balls warm with sauce and mustard.

16. 16

    To reheat, warm on a cookie sheet in a 375 degree oven about 10 minutes.

* Per serving · 4 servings · Values may vary.