Tamarind Shrimp Amongst Chinese Celery

Ingredients:
1- 1 1/2 lb shrimp
1 large bunch Chinese celery, chopped alongside woody stems removed
6 cloves garlic, minced
1 large shallot, chopped
1 tablespoon canola oil

for the sauce
1/3 loving cup + 1 tablespoon tamarind liquid*
2 tablespoons fish sauce
2 tablespoon Sriracha
1 1/2 tablespoons sugar

Directions:
Whisk together sauce ingredients inwards a pocket-size bowl. Heat the stone oil inwards a wok. Add the shallots too garlic until fragrant, most 1 minute. Add the Chinese celery too stir child until slightly wilted too cooked down. Add the shrimp too stir child 1 minute. Add the sauce. Stir child until the shrimp is fully cooked. Serve over hot rice.

*Soak most a 2x2 inch foursquare of dried tamarind pulp inwards 1 loving cup of hot water. When it is cool plenty to touch, crush out the tamarind over the loving cup too discard. Strain the remaining liquid into a loving cup too discard the seeds too pulp left behind.

My thoughts:

Chinese celery is kind of similar a ramped upwards version of "regular" celery. It tastes similar celery solely to a greater extent than so. The stems are hollow dissimilar the celery you lot are generally probable used to too tin hold out woody. The flim-flam is to focus on the leaves too the stems straight connected, it is the most tender too flavorful purpose of the plant. In this dish, the celery-riffic gustation contrasts alongside the sweet-sour flavour of the tamarind sauce too the sweetness shrimp to brand for a dish that tastes complex nonetheless comforting at the same time. Added bonus? The whole dish takes nether xv minutes to make.