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  Recipe Home » SeaFoods » Deep-Fried Shrimp Balls With Celery Sauce
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  Deep-Fried Shrimp Balls With Celery Sauce
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 254
Ingredients:
1 lb Shrimp
2 Slices, thin ginger, fresh
1 cl Garlic
1 Stalk, good-sized celery,
Very crisp and fresh
1 tsp Light soy sauce
1 tbsp Oyster sauce
1 tbsp Vodka
3 tbsp Chicken broth
1 tbsp Cornstarch
1 tsp Salt
1 tbsp Cornstarch
2 cup Oil, for deep-frying
Lettuce leaves
Instructions:
Devein the shrimp. Chop the shrimp very finely, almost into a paste.
Mince the ginger and garlic; keep them separate. Peel the tough
strings from the celery stock; slice it at angle into pieces about
1/4-inch thick.

In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken
broth, and 1 tablespoon of the cornstarch. Reserve this mixture.

In another mixing bowl, combine the shrimp with half of the minced
ginger and half of the minced garlic; add the salt and the remaining
tablespoon of cornstarch. Mix well, and with lightly moistened hands
form this mixture into balls about 1-inch in diameter.

Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a
time. Drain the balls on paper towels and them keep warm. Put 1
tablespoon of the hot oil from the deep-fry pan in a wok and stir-fry
the remaining ginger and garlic until it turns golden; add the celery
and stir-fry quickly for about for about a half a minute. Add the
reserved sauce mixture and stir until it thickens.

On a plate, make a bed of lettuce leaves and arrange the shrimp balls
on it, pour the sauce over the shrimp balls and serve hot. Makes 6 to
8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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