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Deep-fried Shrimp Balls With Celery Sauce

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      Title: DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE
 Categories: Seafood, Ethnic, Appetizers, Sauces
      Yield: 8 Servings
 
      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, 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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