For the Shrimp:
1 lb. large shrimp, peeled and deveined
4 egg whites
2/3 c. rice flour or cornstarch
1/3 c. milk
Salt and pepper to taste
Flour to dredge the shrimp
Oil for frying
For the Sauce:
1/3 c. mayo
2 tbsp. honey
2 tbsp. sweetened condensed milk
For the Walnuts:
½ c. walnuts or pecans if you prefer, roughly chopped
1 c. water
2/3 c. sugar
¼ tsp. salt
Make the nuts by stirring the water, sugar, and salt in a small saucepan. Bring to a boil over med-high heat. Add the nuts and then boil for 2 or 3 minutes. Drain and then let them cool and dry on a cookie sheet. Reserve for later.
Make the sauce by whisking the mayo, honey, and sweetened condensed milk in a mixing bowl. Set aside for later.
For the shrimp, whisk the egg whites in a bowl until they are foamy. Stir in the rice flour or cornstarch until it has a pasty consistency, stir in the milk. Set aside. Make sure the shrimp are dry and then season with a little salt and pepper. Heat about ½ inch of oil in a non-stick saute pan over med-high heat or preheat a deep fryer to 350. Dip the shrimp into some flour and then the batter and then fry for 2 minutes per side in the saute pan or 5 minutes in the deep fryer. Whatever frying method you use, they are done when golden brown. Remove and let drain on paper towels a few minutes.
Toss the warm shrimp in the prepared sauce and then serve topped with the candied nuts.