| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Chinese |
Seafood, Ethnic, Appetizers, Sauces |
8 |
Servings |
INGREDIENTS
| 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 |
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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