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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 white 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	2/3		peeled deveined rinsed drained	2.84	0.0364	0.5444	0.0404
water chestnut	1/2	cup	chopped	100.8667	0.0	22.44	0.5667
gingerroot	1 1/2	1/2	minced	100.8667	0.0	22.44	0.5667
scallion	1 1/2	1/2	minced	48.0	11.01	2.745	0.285
rice wine	1 1/2	1/2		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
salt	3/4	teaspoon		-	-	-	-
egg white	1		beaten	17.16	0.2409	3.597	0.0561
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
rice noodle vermicelli	4	ounces		100.8667	0.0	22.44	0.5667
safflower oil corn	4	cups		100.8667	0.0	22.44	0.5667
plum sauce				-	-	-	-
mustard				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.