4 lb.. frozen pre-cooked shrimp
1 c. cornstarch (or more)
4 egg whites (or more)
Oil (for cooking)
In a deep fryer or large pan, heat enough oil that shrimp won't touch the bottom of the pan (4-5 c). Mix cornstarch and egg whites together to make a batter. Cut tails (or pull them off, whichever you want to do) from shrimp, rinse shrimp and put them on a paper towel, pat dry. Place shrimp into batter and coat thoroughly. Once the oil is hot enough for cooking, place shrimp into frying pan (or deep fryer) a "shrimp at a time" so that they won't get all "clumped together". After the batter is browned remove shrimp from the oil with tongs and place shrimp on a plate or tray covered with a paper towel to absorb the remaining oil. Continue until all the shrimp are cooked.
1 can sweetened condensed milk
1/2 c sugar
1 c. Mayonnaise (NOT salad dressing, has to be the "real" thing)
Combine all ingredients in a small saucepan. Heat on low until sticky sauce is warm and sugar is dissolved. Stir constantly so that the sauce won't scorch. Place cooked shrimp in a large bowl and pour sauce over the shrimp. Stir so that all the shrimp is covered with sticky sauce. Serve "as is" or over steamed rice. (I like mine "as is").