Prepare the Candied Walnuts

In a small saucepan over medium heat, combine water, sugar, and butter. Stir occasionally and bring to a boil until the sugar dissolves. Add the walnuts and simmer over medium-low heat for 3-4 minutes, or until the syrup begins to thicken and coat the walnuts. Using a slotted spoon, transfer the walnuts to a parchment-lined baking sheet. Allow them to cool and harden.

Prepare the Sauce

In a separate bowl, whisk together mayonnaise, sweetened condensed milk, honey, and lemon juice. Adjust the sweetness by adding more honey or mayo, depending on your preference. The sauce can be made up to 24 hours in advance and stored in the refrigerator.

Prepare the Shrimp

If using frozen shrimp, ensure they are fully thawed before peeling and deveining. Make a shallow incision along the back of each shrimp to remove the dark vein. Rinse under cold water and dry thoroughly with paper towels. Season with salt and pepper.

Fry the Shrimp

Heat about 2 inches of oil in a deep skillet or frying pan over medium heat, reaching a temperature of 360°F. In a medium bowl, whisk egg whites and club soda until frothy, approximately 3 minutes. Stir in tapioca flour (or cornstarch) to form the batter. Dip the shrimp into the batter, coating each piece evenly, and shake off any excess.

Cooking the Shrimp

Fry the shrimp in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and crispy. Remove from the oil with a slotted spoon and place on a cooling rack to drain excess oil. Repeat until all shrimp are fried.

Combine Shrimp, Walnuts, and Sauce

Allow the shrimp to cool for 10 minutes. In a large mixing bowl, gently toss the fried shrimp and candied walnuts with the prepared sauce. Use a rubber spatula to combine, ensuring an even coat on all shrimp.

Serve and Garnish

Transfer the Honey Walnut Shrimp to a serving platter and garnish with sliced green onions for a fresh, vibrant touch. Serve immediately for the best texture and flavor.