Prawns Frederic

Preamble
See Kebabs St Jacques

Ingredients
1 lb shelled Prawns
Cornflour
Oil
1 small head Celery
2 medium Onions
1 teaspoon Curry Powder
1 1/2 gills Tomato Juice (7 1/2 oz)
1 dessertspoon Tomato Paste
2-3 tablespoons Chutney

Method

Prepare the sauce. Slice the onions finely and cook in 2-3 tablespoons of hot oil until turning colour, add the curry powder and after a minute of two, the tomato juice. Add the tomato paste, season and simmer for five minutes.

Draw aside and add the chutney.

Cut the celery in pieces and roll these and the prawns in a little cornflour. Fry at once in hot oil until golden brown.

Pour over the sauce and serve at once with fried or boiled rice.