HOT SHRIMP SALAD

Ingredients:

2	cup	cooking oil, for deep-frying
1	cup	shelled shrimps
1/2	cup	MAGNOLIA BROWN EGGS, use egg whites only
1/2	cup	MAGNOLIA ALL PURPOSE FLOUR
1/2	cup	lychees, halved
1/2	cup	pineapple chunks
1/2	cup	cucumber chunks
1/2	cup	cubed MAGNOLIA CHEDDAR

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 oil until golden brown in color. Set aside.
In a bowl, combine lychees, pineapple, cucumber and cheese. Add shrimps then toss.
In a pan, heat mayonnaise and condensed milk over low flame. Pour into lychee-shrimp mixture. Toss and serve immediately.

Makes 4 to 5 servings.

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