In a small pan, dissolve the sugar in the water at medium heat. Bring the sugar-water to a rolling boil, and add the walnuts. Boil for 2 minutes, then drain and place the walnuts on a cutting board to cool and dry.
In a medium bowl, whip the egg whites with a whisk until foamy. Whisk in the cornstarch.
Heat the oil in a medium saucepan over medium high heat. It will be hot enough to cook the shrimp when you flick a drop of water into it and it sizzles. Whisk the egg batter again. Dip the shrimp into the batter and 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 the fried shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top. Garnish with green onions.
Notes
If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of mayo and sweetened condensed milk that are known to be GF.
Although this recipe only uses a small amount of sweetened condensed milk, you can store the leftover in a sealed container in the freezer. It freezes well!