In a large skillet, heat the oil over medium-medium high heat.

Add 1/2 cup of water to a medium sized pan and bring it to boil over medium heat. Stir in the sugar and stir constantly, until the syrup has thickened and turned golden. Working quickly, toss the walnuts in the syrup, stirring a bit to evenly coat before transferring them to a non-stick baking mat, or pachment paper, lined baking sheet.

Add the mayo, honey and condensed milk to a small bowl and stir together until they're evenly combined.

Salt and pepper the shrimp, as desired, and then, working one at a time, dip the shrimp into the egg, and then dredge them in the cornstarch, pressing gently to ensure a good coating.

Working in batches of 10 or so, add the prepared shrimp to the hot oil, and fry until they're golden brown and crispy, about 1-2 minutes on each side. Remove the fried shrimp from the oil and allow them to drain on a layer of paper towels.

When all the shrimp are cooked, transfer them to a large bowl. Add in the sauce mixture and toss them together until evenly coated.

Serve the honey shrimp immediately, topped with the candied walnuts, or stir the walnuts into the sauce mixture along with the shrimp. Either method is delicious.