Shrimp Balls
Nick Z

Makes 30 to 32 balls

Ingredients:

2/3 pound medium shrimp, peeled, scored down the back,
deveined, rinsed, and patted dry
1/2 cup water chestnuts, blanched in boiling water for 10
seconds, refreshed in cold water, drained, and
patted dry

- Shrimp Ball Seasonings:
1 1/2 tablespoons minced fresh ginger
1 1/2 tablespoons minced scallions
1 1/2 tablespoons Chinese rice wine or sake
1 teaspoon toasted sesame oil
3/4 teaspoon salt

1 large egg, lightly beaten
2 tablespoons cornstarch
1/4 pound thin rice stick noodles (vermicelli)
Safflower or corn oil for deep-frying

Plum or duck sauce and hot mustard for dipping


Directions:

1. 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.

2. With a towel draped over the hand that holds a sharp
knife, cut the noodles into 1/2-inch lengths. The towel
prevents the noodles from flying around. Spread evenly on a
cookie sheet.

3. Shape scant teaspoonfuls of the shrimp mixture into balls,
then roll in the noodle pieces, pressing lightly to coat.
Set on a cookie sheet.

4. Heat a wok or a deep skillet or saucepan over high. Add
the oil and heat to 375 degrees 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 degree F. oven, about 10 minutes.