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See below ingredients and instructions of the recipe
1 lb Shrimp
2 Slices, thin ginger, fresh
1 cl Garlic
1 Stalk, good-sized celery,
Very crisp and fresh
1 ts Light soy sauce
1 tb Oyster sauce
1 tb Vodka
3 tb Chicken broth
1 tb Cornstarch
1 ts 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
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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