Remove the shell and devein the shrimps.
User a food processor to blend the shrimp meat, cilantro leaves, chili,
ginger, egg white, garlic and fish sauce for 10 seconds or until the
mixture is well combined. Pour the mixture to a bowl and stir in the
rice flour. Refrigerate the shrimp mixture for at least 30 minutes
or until you are ready to fry the puffs. Heat the oil in a heavy-based frying pan. Very gently
drop rounded teaspoons of the mixture into the hot oil and cook for 2
minutes, carefully turning them with tongs until golden brown on all
sides. Drain the puffs on paper towels and serve immediately
while hot with chili sauce.