Shrimp Nuts

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 2/3 lb male medium shrimp, peeled,deveined,rinsed,drained,and dried
• 1/2 cup water chestnut, chopped
• 1 1/2 tablespoons gingerroot, minced
• 1 1/2 tablespoons scallions, minced
• 1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
• 1 teaspoon sesame oil
• 3/4 teaspoon salt
• 1 egg , lightly beaten
• 2 tablespoons cornstarch
• 4 ounces rice noodles or 4 ounces vermicelli
• 4 cups safflower oil or 4 cups corn oil
• plum sauce or chinese duck sauce
• hot mustard, for dipping

Recipe

• 1 blanch the water chestnuts in boiling water for 10 seconds, refresh them in cold water, drain thoroughly, and dry with paper towels.
• 2 place the shrimp in a food processor fitted with a steel blade and chop to a paste.
• 3 transfer to a large bowl and add the water chestnuts, ginger root, scallions, rice wine or sake, sesame oil, salt, egg and cornstarch.
• 4 stir vigorously in one direction until the mixture forms a stiff paste.
• 5 chill thoroughly for easier handling before shaping into balls.
• 6 holding a towel or a plastic bag over the rice stick noodles to contain them, use a sharp knife to cut them to ½-inch lengths.
• 7 spread them evenly on a cookie sheet.
• 8 shape scant teaspoonfuls of the shrimp mixture into balls, then coat them in the rice noodle pieces, pressing lightly.
• 9 set on a cookie sheet.
• 10 heat a wok or a skillet, add the safflower or corn oil, and heat to 375°f.
• 11 deep-fry the shrimp balls in batches, turning constantly, until golden brown, about 3½ minutes.
• 12 remove with a strainer or a slotted spoon and drain briefly in a colander, then transfer to absorbent paper.
• 13 strain the oil with a fine-meshed strainer and reheat between batches.
• 14 arrange the deep-fried balls on a platter and serve warm with plum sauce and hot mustard.
• 15 they may be reheated in a preheated 375°f oven, about 10 minutes until crisp and piping hot.