Candied walnuts: Combine sugar and water in a saucepan over medium heat. Stir frequently with a silicone spatula to prevent burning. When the caramel turns a nice golden brown color, add walnut halves to the saucepan. 

Stir for about 15 - 20 seconds then remove the walnuts from the saucepan with a spider skimmer. Place the candied walnuts on a baking sheet lined with parchment paper. Set aside.

Shrimp: Add salt and the beaten egg to the shrimp. Coat the shrimp in this egg mixture.

Pour cornstarch in a separate shallow bowl or plate. Coat the shrimp in the cornstarch.

Heat enough cooking oil in a frying pan or a wok to shallow-fry or deep-fry the shrimp. 

Fry the shrimp in small batches, shaking off the excess cornstarch as you carefully place each shrimp in the oil. Fry till the shrimp turn a pale golden brown color: about 1 - 2 mins per batch.

Place the fried shrimp on a cooling rack over a baking sheet, or on oil-absorbing paper.

Creamy Honey Sauce: In a small bowl, combine mayonnaise, honey, condensed milk and lemon juice. Stir well.

Add the creamy honey sauce to the shrimp and toss to combine in a large bowl.

Add the candied walnuts to the shrimp, then garnish with chopped scallions.

Enjoy with steamed white rice or brown rice!