A recipe for Deep-Fried Shrimp Balls with Celery Sauce. Follow the simple recipe instructions for Deep-Fried Shrimp Balls with Celery Sauce shared by other home cooking experts.
Ingredients
1 lb. Shrimp2 Slices, thin ginger, fresh
1 cl Garlic
1 Stalk, good-sized celery, very crisp and fresh
1 Tsp. Light soy sauce
1 Tbs. Oyster sauce
1 Tbs. Vodka
3 Tbs. Chicken broth
1 Tbs. Cornstarch
1 Tsp. Salt
1 Tbs. Cornstarch
2 c. Oil, for deep-frying
Lettuce leaves
Directions
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 Tbs. 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 Tbs. 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 Tbs. 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.
