Created by Northwestgal on January 18, 2020
Step 1: In a small saucepan, bring water, sugar and walnuts to a boil for 2 to 3 minutes. Remove walnuts to a cooling rack to dry. (Avoid paper towels for the drying process, as the candied walnuts will stick to them.)
Step 2: Heat oil in a wok or large skillet over medium-high heat (or until oil reaches 350°F/175°C).
Step 3: In a medium size mixing bowl, whisk the egg whites until foamy. Add the cornstarch, and whisk until well combined and batter is smooth. Using a heat-resistant slotted spoon, dip shrimp into the batter and let excess batter drip back into the bowl, but shrimp should remain well coated on all sides with batter.
Step 4: Place coated shrimp into the hot oil and let them fry for 4 to 5 minutes or until lightly golden brown. Use the slotted spoon to remove fried shrimp to a paper towel to absorb excess oil.
Step 5: Add mayonnaise, honey, condensed milk and lemon juice to a large serving bowl, and stir until well combined. Add the cooked shrimp to the honey sauce, and gently toss until evenly coated.
Step 6: Sprinkle the candied walnuts on top. Then garnish with chopped scallions, and serve immediately.