1- 1 1/2 lb shrimp
1 large bunch Chinese celery, chopped with woody stems removed
6 cloves garlic, minced
1 large shallot, chopped
1 tablespoon canola oil
for the sauce
1/3 cup + 1 tablespoon tamarind liquid*
2 tablespoons fish sauce
2 tablespoon Sriracha
1 1/2 tablespoons sugar
Whisk together sauce ingredients in a small bowl. Heat the oil in a wok. Add the shallots and garlic until fragrant, about 1 minute. Add the Chinese celery and stir fry until slightly wilted and cooked down. Add the shrimp and stir fry 1 minute. Add the sauce. Stir fry until the shrimp is fully cooked. Serve over hot rice.
*Soak about a 2x2 inch square of dried tamarind pulp in 1 cup of hot water. When it is cool enough to touch, squeeze out the tamarind over the cup and discard. Strain the remaining liquid into a cup and discard the seeds and pulp left behind.