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:

  1. Heat oil in a deep frying pan.
  2. Coat shrimps with egg whites then dredge in flour. Deep-fry in oil until golden brown in color. Set aside.
  3. In a bowl, combine lychees, pineapple, cucumber and cheese. Add shrimps then toss.
  4. 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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