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