1. Clean the shrimps and marinate them with cooking wine, green onion and ginger for half an hour.

2. After marinating, remove the shrimp heads, shrimp skin, and shrimp threads, leaving the shrimp tails.

3. Peel and cut the potatoes into strips and steam them in the microwave for 6 minutes.

4. Add a little salt to the potatoes and knead them into mashed potatoes, let cool and set aside.

5. Take a portion of the mashed potatoes and crush them into pieces in your hands, then wrap the shrimps.

6. Wrap the shrimp and set aside.

7. Mix glutinous rice flour, flour and bread crumbs in a ratio of 1:1:2, then add a little salt.

8. Evenly coat the shrimp balls wrapped in mashed potatoes with mixed bread crumbs (if the mashed potatoes are too dry, you can dip them in a little water and then coat them in bread crumbs).

9. Preheat the air fryer for 5 minutes, apply a little oil on the bottom of the pot, add shrimp balls, and brush a layer of oil on the surface of the shrimp balls. Then bake at 180 degrees for 10 minutes.

10. Then turn the shrimp balls over and bake at 180 degrees for another 10 minutes.

11. Take out the shrimp balls and put them on a plate, garnish with green leaves, squeeze on the tomato chili sauce and you are ready to eat.