Ingredients: serve 6
½ kilo medium shrimp, peeled and deveined
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuAWliY1E7XMwa7eyiOy8trP0kDr_k7Ms-SRRib0JOljpu9nnIyH0uY3ICRIpSH7u3Jvs74KhnSKV-f1mMu4-8TFc3S7d-0wwOgr5hlI9_6fV1PmyuqxFmLLkHawRv1hKpE7GdJGHAYN4/s1600/Shrimp-Fruit-Salad-with-Mango-Pineapple-Dressing-1024x693.jpg)
1 cup all purpose flour
2 eggs, beaten
½ cup cooking oil
1 cup mayonnaise
¼ all purpose cream
¼ cup condensed milk
1 can(825 grams) fruit cocktail, well drained.
Procedures:
- Dredge shrimp and kani in flour, shaking off excess. Dip in eggs then dredge again in flour. Lay the shrimps and kani on a plate. In a pan, heat oil. Fry shrimp and kani until golden in color. Drain on paper towels.
- In another bowl combine mayonnaise, all purpose cream and condensed milk. Mix well. Toss cooked shrimp, kani and fruit cocktail with the mayonnaise dressing. Chill well before serving.
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