BBC Food - Recipes - Sizzling rice prawns with curried celery

Ingredients

• 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 , peeled
• 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 , diced
• 1 tbsp cider vinegar or Chinese black rice vinegar
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1½ tbsp chilli bean sauce
• 1½ tbsp tomato purée
• 2 tbsp Shaoxing rice wine or dry sherry
• 2 tsp sugar
• 300ml/10½ fl oz chicken stock
• 1 tbsp cornflour blended with 2 tbsp water to form a smooth paste
• 1 tbsp sesame oil
• 450g/1lb celery
• 1 tbsp groundnut or vegetable oil
• 2 tbsp garlic , coarsely chopped
• 2 tsp finely chopped fresh ginger
• 1 tbsp Shaoxing rice wine or dry sherry
• 2 tsp Madras curry powder
• 1 tsp light soy sauce
• ½ tsp salt
• freshly ground black pepper , to taste
• 2 tbsp finely chopped spring onions , to garnish
• 1 tbsp finely chopped fresh coriander , to garnish