Step 1

Stir the water and sugar in a small saucepan over medium heat until it comes to a boil.  Add walnuts and continue to boil for 2 minutes. Transfer to a baking sheet lined with parchment paper using a slotted spoon and spread in a single layer.  Set aside.

Step 2

In a medium bowl, stir together the mayonnaise, honey and sweetened condensed milk.

Step 3

In a large ziploc bag, combine the cornstarch and salt.  Add the shrimp to the bag, then seal and shake to coat evenly in the cornstarch.

Step 4

Heat two tablespoons of the oil in a large nonstick skillet over medium-high heat.

Step 5

Add half of the shrimp to the skillet, shaking off excess cornstarch first, taking care not to crowd the pan.  Cook until the shrimp curl into a 'c' shape and are pink and crisp on the outside, about 2 minutes per side side. Transfer to a paper towel-lined plate.  Repeat with the remaining two tablespoons of oil and the remaining shrimp.

Step 6

Combine the crispy fried shrimp and honey sauce and toss to coat. Sprinkle with candied walnuts and green onions and serve.