Sauteed shrimp with celery and lily bulb


300 grams shrimp

1 sprig celery

1 lily bulb

1 carrot

1 egg

1 teaspoon salt

30 grams starch

2 tablespoons vegetable oil

1 tablespoon cooking wine


1. Remove the head and shell from the shrimp


2. Devein the shrimp


3. Put the shrimp in a bowl, add the egg white, cooking wine, and some salt in the bowl


4. Mix until even, set aside for 15 minutes


5. Add starch in the bowl, mix until even


6. Slice the celery and carrot, break up the lily bulb


7. Immerse the celery, carrot, and lily bulb in boiling water for 30 seconds


8. Take out the celery, carrot, and lily bulb from the boiling water, drain


9. Immerse the shrimp in boiling water, until red, take out, drain


10. Heat a fry pan over high heat, pour vegetable oil in the fry pan, heat the oil until shimmering, drop the celery, carrot, and lily bulb in the fry pan


11. Stir for 1 minute


12. Add the shrimp in the fry pan, stir until even


13. Season with salt


14. Serve