Celery and almond shrimp

1 serving


peel the shell and insides of the shrimp, rinse, dry and roughly chop. cut into cubes of celery petioles. lower the almonds into boiling water, peel and fry in a dry pan. coarsely chopped in a wok or frying pan, heat
1. 5 tablespoons of vegetable oil and fry shrimp over a large heat for 3 minutes. salt to taste, add glutamate and rice wine or sherry. remove the shrimp. put celery and almonds in the liquid left over from the roasting and stir-fry for 1 minute. add 0. 5 teaspoons of salt. place the shrimp in the pan and warm well. it is important that celery remains crispy