Deep-Fried Shrimp Balls With Celery Sauce Recipe

Step 1

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.

Step 2

In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth, and 1 tablespoon of the cornstarch. Reserve this mixture.

Step 3

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.

Step 4

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.

Step 5

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

Things You'll Need

  • 1lb Shrimp
  • 2 Slices, thin ginger, fresh
  • 1cl Garlic
  • 1 Stalk, good-sized celery, very crisp and fresh
  • 1ts Light soy sauce
  • 1tb Oyster sauce
  • 1tb Vodka
  • 3tb Chicken broth
  • 1tb Cornstarch
  • 1ts Salt
  • 1tb Cornstarch
  • 2c Oil, for deep-frying
  • Lettuce leaves

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