Pat dry properly thawed shrimp with paper towels, then season with salt, white pepper, and soy sauce. Let it sit for 30 minutes or less in the refrigerator.

In a medium-sized bowl, add flour, cornstarch, baking powder, and sugar, then mix well.

Beat egg in a small bowl, pour over the flour mixture, and lightly mix to combine.

Gradually add the cold water and mix until the batter resembles plain yogurt that’s slightly thick enough to coat the shrimp. Cover then refrigerate until the marinated shrimp is ready for frying.

In a medium bowl with lid, mix the fruit cocktail, mayonnaise, condensed milk. Cover the fruit mixture and chill until the shrimp have been deep-fried.

Once the marinated shrimp is ready, turn on the stove at 536°F (280°C) and start heating the oil. Once the oil is hot but not smoking, lower the heat to 248°F (120°C) and add a tiny drop of the batter to test the oil. Once the batter immediately sizzles, puffs, and floats, the oil is ready.

Give the batter a good stir, coat the marinated shrimp, and slowly drop into the hot oil. Add three or four more batter-coated shrimp and do not overcrowd the pan to keep the oil hot.

After dropping the last shrimp, immediately flip the first shrimp, then flip the other shrimp in the order they were dropped, preferably. Once they start to turn slightly golden and form a C, remove the deep-fried shrimp and transfer to a paper-lined plate to drain the excess oil.

Once the deep-fried shrimp are drained, it’s time to assemble. Give the fruit mixture a good toss, transfer half onto a large plate, add the crispy shrimp, top with the remaining fruit mixture, and garnish with fresh onion leeks.