Sweet Shrimp With Mayonnaise Sauce

• 6 ounces medium-size shrimp, peeled and deveined
• 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 2 tablespoons mayonnaise
• 2 tablespoons condensed milk
• 1 tablespoon crushed pineapple, drained of juice
• 1 teaspoon lemon juice
• 3 cups corn or peanut oil
• 1 egg yolk
• 2 tablespoons cornstarch
• 1 tablespoon toasted sesame seeds, optional

1. Wash clean the shrimp, drain and pat dry with paper towels and put in a bowl.
2. Add salt and baking powder to shrimp and mix.
3. Let sit, covered, for at least one hour and no more than three hours in the refrigerator.
4. Meanwhile, mix together the mayonnaise, milk, pineapple and lemon juice in a bowl.
5. Cover and place in the refrigerator and chill one hour, or until the sauce becomes firm.
6. Wash the shrimp in cold, running water for three minutes, to cleanse it of the baking powder and salt.
7. Drain and dry with paper towels.
8. Put the shrimp in a bowl.
9. Heat the oil to 400 degrees.
10. Beat the egg yolk and add to the shrimp, mixing thoroughly to coat.
11. Pour off any excess egg yolk.
12. Now, add the cornstarch to the shrimp and mix.
13. Fry the shrimp in the oil for about 3 minutes, or until they turn golden yellow.
14. Remove the shrimp and drain on paper towels.
15. Mix the shrimp with the mayonnaise sauce, sprinkle sesame seeds on top, if desired, and serve immediately.

shrimp, salt, baking powder, mayonnaise, condensed milk, pineapple, lemon juice, corn, egg yolk, cornstarch, sesame seeds

Taken from cooking.nytimes.com/recipes/2673 (may not work)