Peel and devein shrimps, keep their tails only.
Mix Shaoxing wine and egg with shrimps, coat the shrimps with potato starch.
Heat the oil in medium heat,deep fry the red and green capsicum and set aside. Then deep fry the shrimps until done.
Bring all the seasoning (exceptpotato starch water) to boil, then add in the potato starch water.