Cantonese food ingredients: shrimp 12, potato 1 kg (about 600g), egg 1, cornflour 1/2 cups.

Seasoning: butter 8 yuan (about 32g), salt 1/2 tsp, cornmeal 2 tbsp, chopped coriander 1 tbsp. 1. Boil potatoes with skins, peel them, press them into mashed potatoes, and then mix with seasonings.

2. Peel off the head and shell of the shrimp, leave the shell at the tail, remove the intestines from the back of the shrimp, gently draw a shallow knife on the belly of the shrimp (so that the shrimp will not bend when cooked), soak the shrimp in ice water for half an hour, or put it in the refrigerator 1 hour.

3, the shrimp absorbs water first, wraps the tail shell with mashed potatoes, and adds egg juice and flour.

4. Boil three cups of oil in a wok, put down mashed potatoes and shrimps, and fry until golden brown. Take out the drained oil and put it on a plate. You can dip it in thousand island juice. It is best to choose Dutch potatoes, because the meat is yellow and sweet. When mashed potatoes and shrimps are fried to golden brown, they should be taken out immediately, otherwise the mashed potatoes will be scattered in the oil and cannot be picked up.