|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.