Deep-fried Shrimp Balls With Celery Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Shrimp,
2: Slices, thin ginger, fresh
1 centiliter: Garlic,
1: Stalk, good-sized celery,
Very crisp and fresh,
1 tsp: Light soy sauce,
1 tbsp: Oyster sauce,
1 tbsp: Vodka,
3 tbsp: Chicken broth,
1 tbsp: Cornstarch,
1 tsp: Salt,
1 tbsp: Cornstarch,
2 cup: Oil, for deep-frying
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
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
Source from luhu.jp
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
Source from luhu.jp