- 1 teaspoon salt
- 1 pound shrimp
- 1 pound egg
- 1/4 cup cornstarch
- 1/8 teaspoon baking soda
- 1/8 teaspoon garlic salt
- 4 cup vegetable oil
- 1/2 cup sweetened condensed milk
- 1/4 cup mayonnaise
- 2 teaspoon lemon juice
- 2 teaspoon lime juice
- 1/2 cup candied walnuts
Place 2 cups warm water in a bowl and add the salt; stir to dissolve.
Place the shrimp in the salt water and swirl.
Leave the shrimp in the salt water for 5 minutes, then rinse with cold water and drain.
Pat dry with paper towels.
In a small bowl, mix together the egg white, cornstarch, baking soda, garlic salt, and 1 teaspoon vegetable oil to a smooth paste.
Add the shrimp and blend to coat very well.
In another small bowl, mix together the sweetened condensed milk, mayonnaise, and lemon and lime juices until smooth.
In a wok or large, deep nonstick skillet, heat the remaining 4 cups oil to 350F.
Deep-fry the shrimp until light brown, 3 to 4 minutes, turning as necessary.
Remove from the oil.
Increase the oil temperature to 375F.
Cook the shrimp for 1 more minute and remove; drain well on paper towels.
Pour the mayonnaise mixture over the shrimp and stir until well covered.
Place on a platter, sprinkle the candied walnuts over, and serve.