Kosher salt and freshly ground black pepper, to taste
1 large egg, beaten
1/2 cup cornstarch
Heat vegetable oil in a large skillet over medium high heat.
Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.
In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
Season shrimp with salt and pepper, to taste.
Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
In a large bowl, combine shrimp and honey mixture.
Step 1 Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
Step 2 Whip egg whites in a medium bowl until foamy. Stir in the glutinous rice flour until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the glutinous rice flour batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.