Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce

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Shrimp Balls:

2 pounds shrimp, peeled and deveined

4 cloves garlic, smashed and finely chopped

1 (2-inch) piece ginger, grated

6 scallions, white and green parts, thinly sliced

3 tablespoons fish sauce

2 tablespoons cornstarch

2 egg whites

3 tablespoons soy sauce

2 tablespoons Asian chile paste (sambaal oeleck)

3 tablespoons sesame oil

2 (12-ounce) cans sliced water chestnuts, drained and coarsely chopped

1 cup panko breadcrumbs

Dipping Sauce:

1 1/2 cups soy sauce

3/4 cup rice wine vinegar

1 (1-inch) piece ginger, grated

3 cloves garlic, smashed and finely chopped

4 scallions, white and green parts, thinly sliced

2 to 3 tablespoons Asian chile paste (sambaal oeleck)