Ingredients: 
Carrot                  40 g
Celery                  40 g
Shrimps                 500 g
Melon                   200 g
Garlic                  2 cloves
Shallots                2 cloves
Ginger                  4 slices
Spring onion            3 stalks
Oil                     3 tbsp
Wine                    1 tsp



Seasoning For Shrimps:
Salt                    1/4 tsp
Pepper                  a few shakes
Egg white               1 tsp
Beanflour               1 tsp
Oil                     1 tbsp




Sauce: 
Water                   2 tbsp
Salt                    1/4 tsp
Sugar                   1/8 tsp
Pepper                  a few shakes
Beanflour               1/2 tsp



Method:
1.  Scrub, scrape carrot, clean, and cut into patterned pieces.
2.  Wash and trim celery into diamond shapes.
3.  Shell the shrimps, remove intestines, clean, and dry. Season (except oil) and 
    leave to marinate for 10 mins. (Oil is added just before stir-frying)
4.  Wash, peel and cut melon into slices. Blanch in hot water for a few mins. Drain.
5.  Crush, skin and chop garlic.
6.  Skin and slice shallot. Cut spring onion into 4 cm lengths.
7.  Prepare sauce ingredients.
8.  Heat 1/2 tbsp oil in wok, add celery and carrot, keep stir-frying in hot oil 
    until smoke appears. Add 2 tbsp water, stir well. When boils, remove and drain.
9.  Heat 2 tbsp oil in wok, stir-fry shrimps until half-cooked. Dish.
10. Heat 1 tsp oil in wok, saute garlic, shallot, ginger, and spring onion, add 
    celery, carrot, melon, and shrimps. Stir and mix well.
11. Pour in sauce gradually, keep stirring till sauce thickens. Sprinkle in 1 tsp 
    Chinese wine, stir well. Dish and serve hot.