How to make it
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.
Add the egg whites to a medium sized bowl. Whisk until foamy then mix in the cornstarch.
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.
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.
Transfer the shrimp to a serving platter. Top with the candied walnuts and sliced green onions. Enjoy!