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Ingredients:
| 2 | cups | cooking oil, for deep-frying |
| 170 | grams (16 pc) | shrimp, shelled (1 cup) |
| 4 | pc (200 g) | 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 |
| 1 | pc (60 g) | cucumber, cut into chunks (1/2 cup) |
| 2/3 | pack (of 160 g) | MAGNOLIA CHEEZEE, cubed (1/2 cup) |
| 1/2 | cup | MAGNOLIA REAL MAYONNAISE |
| 1/4 | cup | condensed milk |
| iodized fine salt and pepper to taste |
Procedure:
1. Heat oil in a frying pan or sauce pot.
2. Lightly beat egg whites and coat shrimps, and then dredge in flour.
3. Deep-fry in hot oil until golden brown in color. Set aside.
4. In a bowl, combine lychees, pineapple, cucumber and cheese.
5. Add shrimps and then gently toss.
6. In a pan, warm mayonnaise and condensed milk over low heat.
7. Pour into lychee-shrimp mixture. Gently toss mixture and serve immediately.
Makes 4 servings.
Tip/s:
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