1. Peel off the shell of prawn head, cut a knife on the back of all prawns, wash and rinse with water slightly to remove the sausage, cut the pineapple into small pieces;
2, wash the dried shrimps and squeeze the water dry. Cut them flat with the back of the knife, cut them into shrimps, put in a small bowl, stir in a little cooking wine, salt, chicken essence, pepper and stir vigorously with chopsticks or hands in one direction.
3, stir the stir fried shrimps into a little thick powder water, continue stirring and stirring, and cut off the two ends. Cut the middle bulge into a small section and insert the fingers into the middle of the fried bread stick.
4. Put the shrimp paste evenly into the hollow part in the middle of the oil stick; put the oil in the pot and heat it to 5% heat (put a chopstick in to test the oil temperature, and the bottom of the chopsticks will be bubbling); put the shrimp in the oil stick and fry it over medium low heat until the color of the oil stick becomes darker, and then the shrimp meat becomes hard and ready for use;
5. Heat the oil in the pot again until it is hot. Pour the fried prawns into the pan and fry until crispy (about 10 seconds). Remove the oil. Mix well with pineapple and salad dressing after cooling. Sprinkle black sesame seeds at last.