Prepare the Sauce: In a small bowl, combine the Japanese mayo, sweetened condensed milk, honey, and lemon juice. Stir until smooth and creamy, then set aside.

Make the Candied Walnuts: In a non-stick pan over medium heat, add white granulated sugar followed by water. Stir constantly until it simmers.

Coat the Walnuts: Quickly add walnut halves into the thickened syrup, stirring well.

Form the Crust: Cook for another minute until a crust forms, then transfer to parchment paper to cool.

Season the Shrimp: Toss shrimp with salt and black pepper.

Make the Coating: Whisk egg whites until foamy, then add cornstarch to make a runny paste.

Coat the Shrimp: Add seasoned shrimp to the egg white mixture, ensuring full coating.

Heat the Oil: Heat vegetable oil over medium-high heat. Fry shrimp in small batches for 2-3 minutes until golden brown.

Drain the Shrimp: Remove fried shrimp and drain excess oil on a wire rack or paper towel.

Combine and Serve: In a bowl, mix crispy shrimp with candied walnuts, add sauce, and garnish with green onions.