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                DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE

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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