IBM Computer, Laptops and Servers

Deep-Fried Shrimp Balls with Celery Sauce

Recipe

Title:

Deep-Fried Shrimp Balls with Celery Sauce

Categories:

Fish/sea, Ethnic, Appetizers, Sauces

Yield:

8 servings

Ingredients

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

Directions

1. Devein the shrimp.
2. Chop the shrimp very finely, almost into a paste.
3. Mince the ginger and garlic; keep them separate.
4. Peel the tough strings from the celery stock; slice it at angle into pieces about 1/4-inch thick.

Directions

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

Directions

1. 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.
2. Mix well, and with lightly moistened hands form this mixture into balls about 1-inch in diameter.

Directions

1. Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time.
2. Drain the balls on paper towels and them keep warm.
3. 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.
4. Add the reserved sauce mixture and stir until it thickens.

Directions

1. 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.
2. Makes 6 to 8 appetizer servings.
3. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981