At first, condensed milk and mayonnaise might not seem like an obvious pairing for this dish, but once you try it, you'll quickly realize how perfectly they complement the shrimp. The creamy mayo sauce coats the shrimp without compromising their crispy texture, while the peaches add a refreshing, fruity note that really brings the dish together. It’s no surprise this dish is a popular choice at Chinese restaurants. I truly enjoy making it at home.
40 -41 raw shrimp (size 41/50) - peeled & deveined
1/2 cup canned sliced peaches - drained
1 cup oil for frying shrimp
Shrimp batter
2 large egg whites
1/2 cup corn starch
1/4 teaspoon baking soda
Pinch of salt
Sweet mayo sauce
4 tablespoons mayonnaise
3 tablespoons condensed milk
Mix well
Mix shrimp batter
Mix the Mayo sauce
Dip the shrimp into batter and fry
Put the shrimp on a lined paper towel
Put the fried shrimp into a flat pan over low heat
and toss in mayo sauce and peaches
and toss in mayo sauce and peaches
- Dry shrimp with paper towel. Set aside.
- Mix all batter ingredients in a bowl with whisk or fork until smooth.
- Heat oil in a pot over medium heat.
- Dip shrimp into batter and drop the coated shrimp into the hot oil one at a time over low heat.
- Fry until both sides turn gold but not dark brown.
- Remove from oil and put them on a plate lined with paper towel.
- Put the fried shrimp into a pan over low heat and toss in sweet mayo sauce. Add peaches, toss again slightly. Remove from heat and transfer to a serving plate. Serve immediately.
Makes 4 servings
