1/4 pound peeled and de-veined shrimp

1/4 cup roasted walnuts

1 egg white

A plate with enough corn startch to dredge the shrimp in

1 cup canola oil for frying

1/4 cup coarse salt

For the sauce mix:

1/4 cup condensed milk

1/4 cup mayonnaise

Wash shrimp with salt, rinse with cold water and dry thoroughly

Toss the shrimp in the egg white

Get oil hot in a wok or deep saute pan (about 350 degrees)

Dredge shrimp in corn starch and fry about 2 minutes per side - make sure not to crowd the pan

Set shrimp aside on a paper towel to drain oil

Place shrimp on a plate and top with sauce and walnuts