My mother-in-law's favorite way to eat shrimp.
Love this recipe!
12 large shrimp peeled, deveined, tails removed
1 egg white only
5 to 6 Tbls. cornstarch
2 to 3 Tbls. canola oil
2 c. cooked jasmine or basmati rice, for serving
3 Tbls. Hellman’s mayonnaise
2 Tbls. honey
1/2 Tbls. fresh lemon juice
1 Tbls. sweetened condensed milk (save remainder for another use, see note below)
8 oz. can pineapple tidbits or chunks, drained
Rinse shrimp and pat dry.
Place cornstarch on a plate.
Toss shrimp in egg white to coat, then dredge through cornstarch shaking off excess. Place on a plate or platter until ready to fry.
Bring canola oil to medium heat in a frying pan.
Place shrimp in hot oil and cook approximately 1 minute per side. Remove from pan onto paper towel lined plate.
Crystal Sauce: Mix mayonnaise, honey, lemon juice and sweetened condensed milk until well combined. Add pineapple and toss. Add cooked shrimp to the sauce.
Serve immediately over cooked rice.
Serves 4
Do a search on this site for sweetened condensed milk to get ideas on how to use the remainder from the can. My Shortbread Toffee Cookie Bars are a great way to use 1 cup of the leftover sweetened condensed milk.