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Deep-fried shrimp balls with celery sauce

Yield: 8 Servings

Ingredients:

• 1 lb Shrimp
• 2 Slices thin ginger fresh
• 1 cl Garlic
• 1 Stalk good-sized celery Very crisp and fresh
• 1 ts Light soy sauce
• 1 tb Oyster sauce
• 1 tb Vodka
• 3 tb Chicken broth
• 1 tb Cornstarch
• 1 ts Salt
• 1 tb Cornstarch
• 2 c Oil

Instructions:

for deep-frying Lettuce leaves 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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