1. 250g headless prawns, 10g cucumber, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of tomato juice, appropriate amount of white sugar, appropriate amount of vinegar, appropriate amount of cornstarch.

2. Clean the headless prawns and marinate them with salt, pepper and wine for a while.

3. Then wrap it in cornstarch. Prawns coated in cornstarch.

4. Heat an appropriate amount of oil in a pot, then fry the shrimp until cooked and remove.

5. Use egg liquid to boil into egg cakes and cut into shreds.

6. Fried prawns. Mix tomato juice, vinegar, sugar and salt into a wok and cook until thick.

7. Arrange the cucumber slices into a lantern shape, and use egg silk as the colorful whiskers of the lantern. Place the fried prawns in the middle and pour sweet and sour tomato sauce on the prawns. Features of this dish: beautiful shape, distinct color, sweet and sour taste.