Title: Deep-Fried Shrimp Balls with Celery Sauce
Categories: Ethnic Appetizer Sauce Seafood
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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