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1
Blanch the water chestnuts in boiling water for 10 seconds, refresh them in cold water, drain thoroughly, and dry with paper towels.
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2
Place the shrimp in a food processor fitted with a steel blade and chop to a paste.
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3
Transfer to a large bowl and add the water chestnuts, ginger root, scallions, rice wine or sake, sesame oil, salt, egg white and cornstarch.
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4
Stir vigorously in one direction until the mixture forms a stiff paste.
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5
Chill thoroughly for easier handling before shaping into balls.
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6
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.
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7
Spread them evenly on a cookie sheet.
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8
Shape scant teaspoonfuls of the shrimp mixture into balls, then coat them in the rice noodle pieces, pressing lightly.
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9
Set on a cookie sheet.
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10
Heat a wok or a skillet, add the safflower or corn oil, and heat to 375F.
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11
Deep-fry the shrimp balls in batches, turning constantly, until golden brown, about 3 1/2 minutes.
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12
Remove with a strainer or a slotted spoon and drain briefly in a colander, then transfer to absorbent paper.
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13
Strain the oil with a fine-meshed strainer and reheat between batches.
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14
Arrange the deep-fried balls on a platter and serve warm with plum sauce and hot mustard.
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15
They may be reheated in a preheated 375F oven, about 10 minutes until crisp and piping hot.
