This is a popular dish made in Hong Kong, where chefs often use mayonnaise in banquet dishes. You may omit the walnuts if you prefer.
Total Timeunder 1 hour
OccasionBuffet, Family Get-together
Recipe Coursemain course
Dietary Considerationgluten-free, peanut free, soy free
Taste and Texturecreamy, crisp, rich, savory, sweet
- 1 teaspoon salt
- 1 pound extra-large shrimp, peeled and deveined
- 1 large egg white
- ¼ cup cornstarch
- 1/8 teaspoon baking soda
- 1/8 teaspoon garlic salt
- 4 cups + 1 teaspoon vegetable oil, divided
- ½ cup sweetened condensed milk
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- 2 teaspoons lime juice
- ½ 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. Set aside.
In a wok or large, deep nonstick skillet, heat the remaining 4 cups oil to 350°F. Deep-fry the shrimp until light brown, 3 to 4 minutes, turning as necessary. Remove from the oil. Increase the oil temperature to 375°F. 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.
2000 Leeann Chin and Katie Chin