In a medium bowl, combine all sauce ingredients. Set aside.
In a food processor, process shrimp and seasoning ingredients until just finely chopped. Place in a bowl and add chopped pistachios.
In a medium bowl, combine coating ingredients.
Form shrimp mousse into small balls (about 1-1/4-inch / 3 cm diameter). Evenly coat with coating mix. Deep-fry in hot oil over medium heat, turning occasionally. When shrimp balls begin to float, continue to cook for 1-1/2 minutes. Turn occasionally to brown evenly. Lift deep-frying basket out and drain shrimp balls on paper towels.
Serve shrimp balls with dipping sauce on the side.
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.