*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood                          Ethnic
                 Appetizers                       Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Shrimp
    2                    Slices, thin ginger, fresh
    1       cl           Garlic
    1                    Stalk, good-sized celery,
                         Very crisp and fresh
    1       t            Light soy sauce
    1       tb           Oyster sauce
    1       tb           Vodka
    3       tb           Chicken broth
    1       tb           Cornstarch
    1       t            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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