How to make it

1. https://www.youtube.com/watch?v=xGEm8ZB_rMw
2. Add the water, sugar, and walnuts to a small pot. Heat it over medium-high heat and bring the mixture to a boil. Boil for 2 minutes then remove the walnuts from the pot and set them aside on a baking sheet lined with parchment paper to cool.
3. Add the egg whites to a medium sized bowl. Whisk until foamy then mix in the cornstarch.
4. Heat the vegetable oil in a pot over medium-high heat until it reaches 350˚F. Dip the shrimp in the egg batter and allow the excess to drip off. Add the shrimp to the hot oil and cook for 4-5 minutes until golden brown and fully cooked. Remove the shrimp from the oil and set them on a plate lined with paper towels to drain.
5. In a large bowl, combine the mayo, Lee Kum Kee Sriracha Mayo Dressing or Spread (Cage-Free Eggs), honey, and sweetened condensed milk. Add in the fried shrimp and gently mix the shrimp and sauce together until the shrimp is evenly coated.
6. Transfer the shrimp to a serving platter. Top with the candied walnuts and sliced green onions. Enjoy!