Steps

1. Peel the shells off the shrimp.
   🕒 00:29
2. Rub the peeled shrimp with a little salt and a pinch of potato starch to remove any impurities or odor.
   🕒 00:50
3. Rinse the rubbed shrimp under water and pat them thoroughly dry.
   🕒 01:18
4. Place the dried shrimp in a bowl, add salt and potato starch, and knead until sticky.
   🕒 02:10
5. Add 1 tsp egg white to the sticky shrimp and mix until well combined.
   🕒 02:24
6. Add a small amount of potato starch and coat the shrimp. Let it sit until ready to cook. (Key Tip! This pre-treatment ensures the shrimp remain plump and don't shrink).
   🕒 02:54
7. Wrap half a banana in plastic wrap and microwave for 1 minute at 600W.
   🕒 03:30
8. In a separate bowl, combine mayonnaise, 2 tbsp condensed milk, and 2 tsp lemon juice. Mix well until uniform to create the sauce.
   🕒 03:57
9. Add 1 tbsp potato starch and 1 tbsp egg white to the seasoned shrimp and mix to coat evenly.
   🕒 05:15
10. Pat potato starch all over the surface of the shrimp to create a coating.
    🕒 06:05
11. Heat the frying oil to a high temperature, around 180℃ (350°F).
    🕒 08:05
12. Carefully add the coated shrimp to the hot oil and fry briefly.
    🕒 08:21
13. Remove the fried shrimp from the oil and drain excess oil.
    🕒 09:31
14. In a large bowl, add the softened, microwaved banana first. Then, add the freshly fried shrimp and quickly toss to coat with the sauce.
    🕒 09:42
15. Plate and serve. Your dish is complete.
    🕒 10:04