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Serves four Servings
Serves four Servings


  • 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


Baking Directions:

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.

Set aside.

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.

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