Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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