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Ingredients:
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Medium Shrimps
Celery
Carrot
Ginger, grated
Spring onions
Dry white wine
Cornstarch
Vegetable oil
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200g
200g
½
10g
10g
1 teaspoon
1 teaspoon
2 teaspoons |
Method:
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Devine the shrimps, wash and pat dry. Add
grated ginger, wine and cornstarch into the shrimps. Refrigerate it for
at least half an hour.
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Cut carrot and celery into slices. Put it in bowling water and cook for
about 30 sec. Separate it from water and pat dry.
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In a deep skillet, heat up the vegetable oil. Put in the shrimps and
fry for about 30 seconds. Put in salt, celery and carrots. Stir fry for
about 2 ~ 3 minutes.
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Put the shrimps on serving plate. Put the spring onion on it and serve.
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