Photo: Pille R. Priske
Sizzling rice prawns with curried celery
30 ingredients
30 min + 1 hr
Serves 4
openrecipes
This dramatic dish is sure to earn you compliments. It is moderately easy to make, but requires organisation and some experience of Chinese cooking. The key is that the prawn sauce and rice cake should both be fairly hot - you will then achieve a dramatic sizzle when the two are combined.
Estimated Nutrition (whole recipe, rough)
896
Calories
64g
Protein
33g
Fat
81g
Carbs
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g/8oz long grain rice
- 2-3 tsp groundnut oil, plus 1.2 litres/2 pints groundnut oil for deep-frying
- 450g/1lb raw prawns
- 2 tbsp groundnut oil
- 1 tsp finely chopped fresh ginger
- 1½ tsp finely chopped garlic
- 3 tbsp finely chopped spring onions
- 100g/4oz green or red pepper
- 1 tbsp cider vinegar or Chinese black rice vinegar
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1½ tbsp chilli
- 1½ tbsp tomato purée
- 2 tbsp Shaoxing rice wine or dry sherry
- 2 tsp sugar
- 300ml/10½ fl oz chicken stock
- 1 tbsp cornflour
- 1 tbsp sesame oil
- 450g/1lb celery
- 1 tbsp groundnut or vegetable oil
- 2 tbsp garlic
- 2 tsp finely chopped fresh ginger
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 tsp Madras curry powder
- 1 tsp light soy sauce
- 2 tsp sugar
- ½ tsp salt
- freshly ground black pepper
- 2 tbsp finely chopped spring onions
- 1 tbsp finely chopped fresh coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes