2 egg whites
25g scallion juice
25g garlic juice
25 prickly ash powder
Discard the heads and shells of the shrimps, but keep the tails, pickle in condiments for 10 minutes.
Pierce five shrimps in a row onto a skewer, put the rows into egg batter, deep-fru om 50% heated oil until the shrimp meat is stiff, when the oil gets 60% hot, deep-fry again. Arrange in rows on a dish.
Serve with wild pepper or pungent sauce, sweet brown sauce, and tomato ketchup.