1) After washing the potatoes, make two crisscross cuts on the front and back of the skin. Steam the potatoes in a steamer for 20 minutes, or boil them with water. When the potatoes cool down, peel them.
2) Use scissors to cut off the spear, head and feet. Cut from the tail of the shrimp along the back to the head. Pick out the sand line on the back and the sand bag in the head with a toothpick.
2) Use a knife to cut 2 / 3 of the shrimp from the back, and keep 1 / 3 of the shrimp from cutting. Open the back of the shrimp and chop with the blade against the texture of the shrimp.
3) Put prawns in the baking tray with tin paper, pour in Qu wine, sprinkle salt, and daub evenly with your hands. Sprinkle with thyme and black pepper and marinate for 10 minutes.
4) Peel potatoes and crush them in a bowl. Add butter, milk and garlic and mix well. Put mashed potatoes on the back of shrimps. Then sprinkle with mozzarella cheese.
5) Preheat the oven to 180 ℃, place the baking tray in the middle of the oven and bake for 10 minutes.