Mix and blend the shrimps, pork fat, flour, salt, pepper, egg, and water chestnut.
Form 2 teaspoons of mixture into balls and arrange in a baking tray refrigerate for at least half an hour.
Soak bihon noodles in water for 1 minute. Drain. Spread on a platter.
Roll shrimp mixture in bihon noodles until balls are formed and well coated.
Deep fry in hot oil, a few balls at a time, until golden brown. Drain on absorbent paper towel.
Serve hot with sauce.