Clean the shrimp, peel off the shells while leaving the tails intact, then make a slit along the back.

Mix ¼ pack of seasoned flour with ice-cold water until smooth. Add the shrimp and coat evenly. Remove the shrimp, dredge them in the remaining dry seasoned flour, shake off the excess, then deep-fry in hot oil until cooked. Remove and drain.

Place KEWPIE MAYONNAISE ORIGINAL in a bowl, add tomato sauce, chili sauce, and sweetened condensed milk, and mix well. Add the crispy shrimp and toss again until evenly coated.

Finely slice the baby cos lettuce and white cabbage, wash and soak in cold water, then drain. Arrange on a serving plate and top with the mayonnaise shrimp. Serve.