Heat a pan over medium-low heat and melt the butter.

Add the walnuts and cook for 4 minutes, stirring occasionally.

Remove the walnuts and set them aside.

To the same pan, add ½ cup of water and brown sugar. Stir until the sugar is completely dissolved.

Return the walnuts to the pan and continue cooking until the syrup thickens.

Transfer the walnuts to parchment paper and let them cool.

In a small bowl, mix together the mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth and well combined. Set aside.

In a large bowl, whisk together the egg, canola oil, and water until combined.

Add the cornstarch, garlic salt, and baking soda to the mixture and stir until smooth.

Add the shrimp to the batter and mix until they are well coated.

Heat oil in a wok or deep pan to 350°F.

Fry the shrimp in small batches for 2 minutes or until golden brown.

Increase the oil temperature to 375°F, then return all the shrimp to the pan and fry for an additional 45 seconds for extra crispiness.

Remove the shrimp from the oil and drain on paper towels to remove excess oil.

In a large bowl, toss the fried shrimp with the prepared sauce, making sure they are evenly coated.

Plate the shrimp and garnish with the candied walnuts.

Serve immediately and enjoy!