1) First, cut off the whiskers, spears and feet of shrimps with scissors, and then remove the thread with toothpicks. Then use a knife to cut 2 / 3 of the body of shrimps. After unfolding the back of shrimps, gently chop the shrimps with a knife to make them more flat.
2) Wash the green and red peppers, remove the pepper seeds, cut them into 4cm long filaments, and cut the scallion and ginger into the same length filaments. Cut half of the tangerine into thin slices, and keep the other half for future use.
3) Mix 25g of custard powder and corn starch evenly, and stick a thin layer of powder on the side with shrimp meat and no powder on the side with shrimp skin.
4) Put the oil into the small milk pot, and the oil amount is about 2 / 3 of the pot body. Heat it in high heat. When the oil temperature is 60% hot, put the shrimp with starch on it, and fry it in medium heat for 2-3 minutes. When it is golden, the oil can be controlled and fished out.
5) Pour 50ml of clear water and white vinegar into the pan, squeeze in half the juice of the sour orange, then add 5g of Jishi powder into 10ml of clear water, mix well, then pour into the pan, stir slowly with medium and small fire until the soup becomes thick.
6) Immediately put the fried prawns into the pot, add the shredded peppers, shredded shallots, shredded ginger, slices of sour orange, add sugar and salt, quickly shake the prawns in the pot, so that the soup can wrap the prawns.