Pineapple Salad Shrimp

Peel and devein the shrimp, leaving the tail intact. Make a shallow cut along the back to remove the vein.

Rinse the peeled shrimp under running water and drain thoroughly.

Pat the shrimp dry with paper towels to remove excess moisture. This helps the marinade and coating adhere better.

In a bowl, separate the egg white (you'll need about 1/3 of one egg white), then add salt and white pepper. Mix well until uniform.

Add sesame oil to the egg white mixture and stir to combine.

Add the dried shrimp to the marinade and mix until evenly coated.

Open the canned pineapple, drain the juice into a separate bowl (reserve 1 tablespoon for the sauce), and cut the pineapple rings into smaller, bite-sized pieces. Set aside.

In a mixing bowl, combine mayonnaise, white pepper, white sugar, white vinegar, and the reserved pineapple juice. Whisk until smooth and creamy.

Lightly coat the marinated shrimp with tapioca starch, pressing gently to ensure the starch adheres well to create a crispy crust.

Heat cooking oil in a wok to about 140°C (285°F). Deep fry the shrimp in batches for approximately 30 seconds to 1 minute until they hold their shape and the coating is set.

Remove the shrimp from the oil and drain. Filter out any loose starch from the oil to keep it clean for the second fry.

Increase the oil temperature. Return the partially fried shrimp to the hot oil and deep fry for another 20-30 seconds until golden brown and extra crispy.

Remove the crispy shrimp from the oil and let them cool slightly for about 5 minutes to allow them to crisp up further.

In a large bowl, combine the fried shrimp, cut pineapple pieces, and the prepared mayonnaise sauce. Gently toss until everything is well coated.

Transfer the pineapple salad shrimp to a serving dish and serve immediately.