Categories: Fish/sea, Ethnic, Appetizers, Sauces 
      Yield: 8 servings 
  
      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