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) ---------------------------------------------- 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