1. Head and peel the prawns without peeling the skin of the prawns next to the tail.
2. Slash the shrimp intestines with the knife.
3. Add pepper, cooking wine, and salt to marinate for ten minutes.
4. Cut the potatoes into thin shreds and cut them to the finest level within your ability.
5. Wash it with water several times to remove the starch, and wait for it to fry. If the starch is not fried, it is easy to stick. Wash well and control dry water.
6. Heat up the oil pan, and fry the potato shreds with dry water in the pan. Fry them on a low fire. Use chopsticks to shake the sticking shreds away to prevent them from sticking.
7. Fry on low heat until it is browned and crispy to remove the oil.
8. The marinated shrimp sticks to starch.
9. Fry it in the pan until golden brown. It is best to use chopsticks to lift the tail and set it down before setting it down.
10. The deep-fried shrimp is full of salad dressing.
11. Dip with potato shreds.
