|Cornstarch||1⁄4 Cup (4 tbs), cut into strips|
|Uncooked shrimp||1 1⁄2 Pound|
|Celery||50 Gram (1 small bunch)|
|Oil||1⁄4 Cup (4 tbs)|
|Rice||1 Cup (16 tbs), boiled|
|Curry powder||1 Teaspoon|
|Tomato paste||2 Teaspoon|
|Tomato juice||2 Cup (32 tbs)|
|Chili sauce||3 Tablespoon (2-3)|
|Salt and pepper||To Taste|
Method Make the sauce a few hours ahead of serving,, so the flavor can mellow.
This sauce is also good with fried or broiled fish.
For sauce: fry onions in the oil until starting to brown.
Add curry powder and cook, stirring, for 1-2 minutes.
Stir in the tomato paste, then tomato juice, season to taste and simmer 5 minutes.
Take from the heat and add chili sauce.
Reheat before serving.
Toss celery and shrimps with the cornstarch until thoroughly coated and shake to remove the excess.
Heat oil and fry shrimps and celery over medium heat until golden-brown.
Transfer to a hot platter, pour over the sauce and serve at once with the rice.
Calories 669 Calories from Fat 258
% Daily Value*
Total Fat 29 g44.8%
Saturated Fat 4 g20.2%
Trans Fat 0 g
Cholesterol 258.5 mg86.2%
Sodium 413.2 mg17.2%
Total Carbohydrates 61 g20.2%
Dietary Fiber 3.1 g12.6%
Sugars 8 g
Protein 40 g80%
Vitamin A 19.9% Vitamin C 53.5%
Calcium 14.1% Iron 31.7%
*Based on a 2000 Calorie diet