1. Peel 2 potatoes.
2. Cut into even filaments.
3. Put them in a frying pan and fry them into golden potato floss. Place them on a napkin to absorb the oil.
4. Choose fresh sand prawns [also known as small prawns].
5. Peel off the head shell, leaving the tail, and peel it into anchovy shrimp.
6. Surgery on the back to remove the lower thread, add a small amount of salt and starch to sizing.
7. Mix flour, starch, and custard powder, add an egg and an appropriate amount of water to make a thin paste, then add 2 grams of baking powder and mix thoroughly.
8. Roll the pulped anchovies in starch and coat with a layer of flour to make it easier to paste.
9. Then put a layer of crispy paste in the batter.
10. Fry them in about 40% oil.
11. Fry until golden brown, and remove the crispy skin.
12. Mix the salad dressing and condensed milk, add a few drops of lemon juice and stir well, sweet and sour, very delicious.
13. The fried anchovy prawns are coated with a layer of compound sauce.
14. Put a layer of crispy potato floss in the potato shreds.
15. Embellishment and plate.
Tips:The potato shreds should be cut thin and evenly, so that the fried potatoes will have a consistent texture, otherwise the thick ones have not been fried and crispy, and the thin shreds have already been fried.
