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Add the water, sugar and walnuts to a small saucepan and bring to a boil.
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Boil for two minutes and remove the walnuts and dry on a dish to dry.
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Whisk the egg whites until they are foamy then add cornstarch and continue whisking until combined.
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Add the shrimp to the batter and one at a time using a fork or my favorite pig tail flipper pick up 1 shrimp at a time allowing it to drip off so that the shrimp has a thin coating and maintains it’s shape.
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Heat your oil in a medium sized pot on medium high (350 degrees) and fry until light golden brown, 4-5 minutes.
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To make the sauce, add the honey, mayonnaise and sweetened condensed milk and whisk to combine.
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Add the fried shrimp to the sauce and coat with a large spoon.
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Place into your serving plate and top with the candied walnuts.
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Serve immediately with steamed rice.
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Optionally you can top with sliced scallions.