Eileen's cooking - hot shrimp salad

1. Peel shrimps, then season with salt and pepper, add 2 tablespoons milk. Marinate for at least 30 minutes.
2. In a bowl mix together the mayonnaise and condensed milk. Drain the liquid from the fruit cocktail, then toss in the mayo-milk mixture. Season to taste with salt and pepper. Chill in the fridge.
3. In a bowl combine egg and cornstarch season with salt. Whisk until the batter becomes smooth.
4. Drain the milk from the shrimps, then dip the shrimps in the batter, one at a time. Deep-fry the shrimps. Cook until light golden brown. Drain on paper towels.
4. Toss cooked shrimps in the mayo mixture, serve immediately and enjoy :)