1 pound large prawns, peeled and deveined
1 cup walnuts
½ cup water
½ cup granulated sugar
2 eggs, egg white only
¼ cup of cornstarch
 ¼ cup mayonnaise
2 tablespoons sweet condensed milk
1 ½ tablespoon honey
1 teaspoon lemon juice, freshly squeezed
Vegetable oil, for frying

In a small saucepan, bring water and sugar to a boil. Add walnuts, allowing them to boil for 2-3 minutes. Remove the walnuts to a sheet of parchment paper or paper towel to dry and set aside.

In a medium bowl, whisk to combine the mayonnaise, sweetened condensed milk, honey, and lemon juice and set aside.

Preheat vegetable oil in a medium skillet over medium-high heat. In a separate bowl, whisk egg whites until foamy. Add cornstarch and whisk until the batter thickens. Toss the shrimp into the batter. Before frying the shrimp, fry the walnuts in the hot oil for about 1 minute or until golden brown and remove the walnuts to a sheet of parchment paper or paper towel to drain. Fry shrimp in two batches for 2-3 minutes on each side until golden brown. Drain excess oil on parchment paper or a paper towel, then toss in the sauce. Add the walnuts to the mix and serve. I served this dish up with sriracha fried rice and garnished with green onions.