Deep-Fried Shrimp Balls With Celery Sauce

Deep-Fried Shrimp Balls With Celery Sauce

appetizers, chinese,
sauces, shellfish



1 lb shrimp
2 slices, thin ginger, fresh
1 centiliter garlic
1 stalk, good-sized celery,
1 very crisp and fresh
1 teaspoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon vodka
3 tablespoon chicken broth
1 tablespoon cornstarch
1 teaspoon salt
1 tablespoon cornstarch
2 cup oil, for deep-frying

1 lettuce leave

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 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 source:

"Chinese Appetizers"
by Verdi
Published by Irene Chalmers Cookbooks,
1981

Yield: 8 servings