In a medium bowl, mix 1/2 cup of Japanese mayo, 1/4 cup of sweetened condensed milk, 2 tablespoons of honey, and the juice of 1/2 lemon until smooth and well combined.

In a non-stick pan, heat 1/2 cup of granulated sugar and 2 tablespoons of cold water over medium heat until the sugar dissolves and thickens, about 5 minutes.

Season 1 pound of peeled and deveined jumbo shrimp with 1/2 teaspoon of salt and freshly cracked black pepper to taste.

Whisk 2 egg whites until foamy, then gradually add in 1/2 cup of cornstarch to form a smooth batter.

Heat vegetable oil in a deep skillet to 350-375°F. Dip each shrimp into the batter and fry in batches for about 2-3 minutes until golden brown.

Remove the shrimp and place them on a plate lined with paper towels to drain excess oil.

Toss the crispy shrimp with the cooled candied walnuts and the creamy sauce until evenly coated.

Transfer to a serving platter and garnish with finely chopped green onions.