Hot Shrimp Salad

Whenever I have Hot Prawn Salad I remember my Tito Ed.  He was the one that introduced me to what seemed to me then as sophisticated Chinese cuisine. Before that Chinese food was limited to lumpiang shanghai, mani and pansit.   Tito Ed used to be a consultant for a Chinoy who owned a Chinese restaurant.  Whenever we would go to that restaurant it was Tito Ed who would order for us. Apart from Hot Prawn Salad, he would also order cold cuts, shark’s fin soup (He would always say “Add Chinese vinegar, your soup will taste better.”), steamed lapu-lapu, fried pigeon, peking duck, and many other fine Chinese dishes.

So when I came across a recipe for Hot Shrimp Salad I had to try making it. I was surprised to learn that this dish is easy to make, I always imagined it would be a complicated recipe.  Making and eating this dish brought back good memories.

I dedicate this to you Tito Ed, we miss you dearly and thank you for the many happy food memories.

Here is the recipe, you will need the following:
1/2 kilo shrimps
1/4 cup mayonnaise
2 tablespoons condensed milk
1 can fruit cocktail, either the fiesta or imported variety works, but the imported kind makes it more special :)
2 tablespoons milk
1 egg
3/4 cup cornstarch
salt and pepper to taste

1. Peel shrimps, then season with salt and pepper, add 2 tablespoons milk.  Marinate for at least 30 minutes. 
2. In a bowl mix together the mayonnaise and condensed milk. Drain the liquid from the fruit cocktail, then toss in the mayo-milk mixture.  Season to taste with salt and pepper. Chill in the fridge.
3.  In a bowl combine egg and cornstarch season with salt.  Whisk until the batter becomes smooth. 
4.  Drain the milk from the shrimps, then dip the shrimps in the batter, one at a time.  Deep-fry the shrimps.  Cook until light golden brown.  Drain on paper towels.
4. Toss cooked shrimps in the mayo mixture, serve immediately and enjoy :)