HOT SHRIMP SALAD

Ingredients:

2	cups	cooking oil, for deep-frying
100	grams	shrimps, shelled (1 cup)
1/2	cup	MAGNOLIA BROWN EGGS, use egg whites only
1/2	cup (60 g)	MAGNOLIA ALL PURPOSE FLOUR
150	grams	canned lychees in syrup, drained and halved (1/2 cup)
1/2	cup (82 g)	pineapple chunks
60	grams	cucumber, cut into chunks (1/2 cup)
2/3	pack (of 160 g)	MAGNOLIA CHEEZEE, cubed (1/2 cup)

DRESSING:

1/2	cup	MAGNOLIA REAL MAYONNAISE
1/4	cup	condensed milk
		iodized fine salt and pepper to taste

Procedure:

Heat oil in a deep frying pan.
Coat shrimps with egg whites then dredge in flour. Deep-fry in hot oil until golden brown in color. Set aside.
In a bowl, combine lychees, pineapple, cucumber and cheese. Add shrimps and then gently toss.
In a pan, heat mayonnaise and condensed milk over low heat.
Pour into lychee-shrimp mixture. Toss and serve immediately.

Makes 4 to 5 servings.

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