1. Cut off the shrimp gun and whisker, cut the back and pick out the shrimp line.
2. Add some cooking wine, salt and scallion, marinate for 10-15 minutes, remove and drain.
3. Put the marinated shrimp into the starch and coat the starch evenly;
4. When the oil pot is 7% hot, turn to medium heat, shake off the excess starch from the shrimp splashed with starch, and fry in the oil pot until crispy;
5. Fry all shrimps and drain the excess oil;
6. Leave a little oil in the pot and fry the seaweed and white sesame until crispy. Finally, add the fried shrimp and mix quickly.