Instructions: 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.

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