Method:
* Prepare bakings sheet with parchment paper or silpat.
* Toast nuts in non-stick skillet for several minutes until fragrant and starting to color.
* Into the pan with the nuts, add in the water, sugar, and 1/4 tsp salt and mix thoroughly. Cook, stirring, until nuts are caramel-y and sticky.
* Remove into single later on baking tray and leave to cool for ≈ 30 minutes. Once cool and hard, lightly break nuts apart with hands.
* Preheat fry oil to 425ºF
* While the nuts are cooling, remove shrimp shells from shrimp (if applicable) and discard.
* Whisk together egg white, wine, pepper, and remaining ¼ teaspoon salt. Mix together with the shrimp and leave to marinate for 15 minutes.
* In a separate mixing bowl, whisk together the mayo, lemon juice, condensed milk, and honey.
* Dredge the shrimp in the cornstarch and remove excess.
* Fry shrimp, being careful to prevent clumping/sticking, until crispy and cooked through, ≈ 4 minutes.
* Add fried shrimp and candied walnuts to the mayo mixture and toss gently. Serve immediately over steamed rice.
* OPTIONAL: Add 25%-50% more sauce ingredients if you want things a bit juicier.