In a small bowl, mix together the Japanese mayo, sweetened condensed milk, honey, and lemon juice until smooth.

This creamy sauce is the heart of the dish and sets the stage for flavor.

In a non-stick pan over medium heat, add the white granulated sugar followed by water. Stir constantly until the mixture begins to simmer and thicken.

Once the syrup reaches a thick consistency, quickly add walnut halves, stirring to ensure they are evenly coated.

Using tongs, carefully remove the candied walnuts from the pan and transfer them onto parchment paper to cool and harden.

In a large bowl, toss the peeled and deveined shrimp with salt and black pepper.

In another bowl, whisk the egg whites until foamy. Gradually add cornstarch, mixing until you achieve a runny paste.

Add the seasoned shrimp to the egg white mixture and stir well to ensure each piece is evenly covered.

In a large pan, heat vegetable oil over medium-high heat. Once it's hot (350-375°F), fry the shrimp in small batches for about 2-3 minutes until they're crispy and golden brown.

Once cooked, remove the shrimp from the oil and place them on a wire rack or a paper towel-lined baking sheet to soak up any excess oil.

In a large bowl, combine the crispy shrimp, candied walnuts, and the creamy sauce. Toss everything together gently to ensure an even distribution of flavors.

Garnish with chopped green onions for a pop of color!