Deep-Fried Shrimp Balls with Celery Sauce
Yield
8 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| 2 | each |
ginger slices
thin, fresh |
*
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
celery stalks
very crisp, fresh |
|
| 1 | teaspoon |
soy sauce, light
|
|
| 1 | tablespoon |
oyster sauce
|
|
| 1 | tablespoon |
vodka
|
|
| 3 | tablespoons |
chicken broth
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | cups |
vegetable oil
for deep-frying |
|
| 1 | x |
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 2 | each |
ginger slices
thin, fresh |
*
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
celery stalks
very crisp, fresh |
|
| 5 | ml |
soy sauce, light
|
|
| 15 | ml |
oyster sauce
|
|
| 15 | ml |
vodka
|
|
| 45 | ml |
chicken broth
|
|
| 15 | ml |
cornstarch
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
cornstarch
|
|
| 473 | ml |
vegetable oil
for deep-frying |
|
| 1 | x |
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 ¼ 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℉ (180℃) 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.
