June 17, 2020
In a small bowl, mix together the egg white, cornstarch, baking soda, garlic salt and 1 teaspoon vegetable oil to a smooth paste. Add the shrimp and blend to coat very well.
In another small bowl, mix together the sweetened condensed milk, mayonnaise , and lemon and lime juices until smooth. Set aside.
In a wok or large deep skillet, heat the remaining 4 cups vegetable oil to 350°F. Deep fry the shrimp until light brown, 3 to 4 minutes, turning as necessary. Remove from the oil. Increase the oil temperature to 375° F. Cook the shrimp for 1 more minute and remove; drain well on paper towels.
Pour the mayonnaise mixture over the shrimp and stir until well covered. Place onto a platter, sprinkle the candied walnuts on top and serve immediately.
Combine the banana pieces, sugar and walnut pieces in a medium bowl (do not mush the banana pieces).
Place about 1 tablespoon of the mixture in the center of a wonton wrapper. Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the wonton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse’s cap. Repeat with remaining wontons.
Heat oil for deep-frying to 350 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Fill martini glasses with a scoop of French vanilla ice cream. Drizzle with melted chocolate or caramel sauce and garnish with mint leaves. Serve immediately.