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Sizzling Rice Prawns with Curried Celery

A dramatic Chinese dish featuring butterfly prawns in a savory sauce served over crispy deep-fried rice cakes with curried celery.

SeafoodSpicyRicePrawnsCelery
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
41.5g
per serving
165.8 g total
Fat
48.1g
per serving
192.4 g total
Protein
28.1g
per serving
112.5 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tsp
Sugar
1
tbsp
Cornflour
blended with 2 tbsp water
2
tsp
Sugar
for celery
CondimentsSauces
1
tbsp
Cider Vinegar
or Chinese black rice vinegar
1
tbsp
Dark Soy Sauce
2
tbsp
Light Soy Sauce
1.5
tbsp
Chilli Bean Sauce
1.5
tbsp
Tomato Purée
1
tsp
Light Soy Sauce
for celery
GrainsCereals
225
g
Long Grain Rice
washed
Liquids
2
tbsp
Shaoxing Rice Wine
or dry sherry
300
ml
Chicken Stock
1
tbsp
Shaoxing Rice Wine
or dry sherry for celery
NutsSeeds
1.5
tsp
Garlic
finely chopped
100
g
Pepper
green or red, diced
2
tbsp
Garlic
coarsely chopped
2
tsp
Madras Curry Powder
0.5
tsp
Salt
1
piece
Black Pepper
to taste
1
tbsp
Coriander
finely chopped fresh
OilsFats
10
ml
Groundnut Oil
for drizzling on crust
1.2
l
Groundnut Oil
for deep-frying
30
ml
Groundnut Oil
for stir-frying prawns
1
tbsp
Sesame Oil
1
tbsp
Vegetable Oil
for celery
Seafood
450
g
Prawns
raw, peeled, and butterflied
Vegetables
1
tsp
Ginger
finely chopped fresh
3
tbsp
Spring Onions
finely chopped
450
g
Celery
strings removed, chopped into 2.5cm sections
2
tsp
Ginger
finely chopped
2
tbsp
Spring Onions
finely chopped garnish

Method

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