Deep-fried Shrimp Balls With Celery Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Appetizers, Ethnic, Sauces, Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 2 | Slices, thin ginger fresh | |
| 1 | Garlic | |
| 1 | Stalk, good-sized celery | |
| Very crisp and fresh | ||
| 1 | t | Light soy sauce |
| 1 | T | Oyster sauce |
| 1 | T | Vodka |
| 3 | T | Chicken broth |
| 1 | T | Cornstarch |
| 1 | t | Salt |
| 1 | T | Cornstarch |
| 2 | c | Oil, for deep-frying |
| Lettuce leaves |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 538
Calories From Fat: 488
Total Fat: 55.1g
Cholesterol: 71.4mg
Sodium: 692mg
Potassium: 92.2mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: <1g
Protein: 8g