Instructions: 1. RICE: Cook rice to yield 2/3 cup per serving.

2. SAUCE: Combine the water, Portuguese Sauce, sesame oil and molasses. Set aside.

3. STIR FRY: Heat peanut oil in a wok or large pan. Stir fry celery, pepper and onions until celery is crisp tender. Add the garlic and sugar snaps. Stir fry until 1 to 2 minutes. Make space in the center of the pan and add the shrimp; stir fry until pink and tender.

4. COMBINE: Stir the sauce to recombine. Remove pan from heat. Add sauce to the pan and stril until hot; add the cilantro and stir. Serve on bed of cooked rice.

Quick Prawn Curry with Cilantro appears in the Curries volume of the Mini-Menu series.

TIP - PREPARED CURRY SAUCE: If you think curry is a challenge, it does not have to set off fire alarms. It can be mild and subtle. Portuguese sauce is mild: dilute to suit your taste buds or add more curry powder to make it shout. Picture of Lee Kum Kee Portuguese Sauce, a Coconut Flavored Curry Sauce: http://home.lkk.com/product_details.asp?categoryid=&sauceid=18

Description: "Stir fried celery, red bell pepper and onions with a coconut curry sauce"

NOTES : REVIEW - Quick to prepare. Attractive presentation. We liked the balance of sweet peppers and slightly bitter celery with the shrimp and Portuguese Sauce. Super dish. Will make this again. Also recommend the Lee Kum Kee line of complete sauces for convenience and flavor.

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