Step 1

Place water, sugar, and walnuts in a saucepan and bring to a gentle boil. Let it simmer for 2-3 minutes, then transfer the walnuts to a wire cooling rack to dry.

Step 2

In a medium-sized bowl, whisk the egg whites until they become light and foamy. Add the cornstarch to the bowl and continue whisking until the mixture is well combined and smooth.

Step 3

Heat oil in a skillet, frying pan, or wok over medium-high heat until it reaches a temperature of 350 degrees F (175 degrees C).

Step 4

Dip the shrimp into the batter, allow any excess batter to drip off before placing the shrimp into the hot oil in your skillet. This will ensure a crispy and even coating on the shrimp.

Step 5

Fry the shrimp for approximately 2-3 minutes, or until they turn a light golden brown color. Once cooked, carefully transfer to a plate lined with paper towels or a rack to drain off any excess oil.

Step 6

In a small bowl, combine the sauce ingredients including mayonnaise, sweetened condensed milk, honey, and paprika. Stir the mixture until it becomes smooth.

Step 7

Gently toss the cooked shrimp in the sauce, ensuring they are evenly coated.

Step 8

Transfer onto plates and generously top with the candied walnuts. For an extra touch of freshness, garnish with sliced green onions.