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               DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Seafood                          Ethnic
               Appetizers                       Sauces

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Shrimp
  2                    Slices, thin ginger, fresh
  1       cl           Garlic
  1                    Stalk, good-sized celery,
                       Very crisp and fresh
  1       t            Light soy sauce
  1       tb           Oyster sauce
  1       tb           Vodka
  3       tb           Chicken broth
  1       tb           Cornstarch
  1       t            Salt
  1       tb           Cornstarch
  2       c            Oil, 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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