Sizzling Rice Prawns with Curried Celery

Ingredients

Contains: soy, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the rice in a pan of boiling water for 15 minutes until just tender, then drain well. Spread on a tray to cool for 20 minutes. Brush the 2-3 tsp groundnut oil over your hands and press the rice into a flat cake about 20cm/8 inches across.

2. Chill the rice cake for 15 minutes until firm. Heat the 1.2 litres/2 pints groundnut oil in a deep wok or pan to 190°C/375°F. Fry the rice cake 4-5 minutes per side until golden and crisp, then drain on paper towels and cut into wedges.

3. In a bowl, mix the dark soy sauce, light soy sauce, cider vinegar or black rice vinegar, sugar, tomato purée, chicken stock, cornflour and 1 tbsp of the Shaoxing wine or sherry. Set this sauce aside.

4. Heat the 2 tbsp groundnut oil in a wok over high heat. Stir-fry the raw prawns 2 minutes until pink and opaque, reaching 145°F/63°C in the thickest part. Remove them from the wok.

5. Add the ginger, 1½ tsp garlic, 3 tbsp spring onions, the pepper and the chilli to the wok. Stir-fry 1 minute, then return the prawns and pour in the sauce. Stir until thickened, then add the sesame oil.

6. Heat the 1 tbsp groundnut or vegetable oil in a separate pan over medium-high heat. Add the 2 tbsp garlic and 2 tsp ginger and stir for 30 seconds until fragrant.

7. Add the sliced celery, curry powder, remaining 1 tbsp Shaoxing wine, 1 tsp light soy sauce, 2 tsp sugar, salt and black pepper. Stir-fry for 4-5 minutes until the celery is just tender.

8. Arrange the rice wedges on a serving plate. Spoon the prawns over them and serve the curried celery alongside.

9. Scatter the remaining 2 tbsp spring onions and the chopped coriander over the prawns and serve at once.