In a small bowl, combine Japanese mayo, condensed milk, honey, and lemon juice. Mix well and set aside.
In a pan over medium heat, add sugar and water. Stir and simmer until it thickens like syrup. Add walnuts and mix to coat them evenly.
Remove the pan from the heat. Transfer each walnut to parchment paper, spreading them apart to cool and harden.
Season the peeled and deveined jumbo shrimp with salt and black pepper.
In a large bowl, whisk the egg whites until frothy. Add the cornstarch and mix until well combined.
Add the seasoned shrimp to the egg white and cornstarch batter, tossing to coat the shrimp evenly.
Heat oil in a pan over medium-high heat. Once hot, fry the battered shrimp in batches for 3 minutes or until golden and crispy. Remove from the oil and set aside on a wire rack to drain.
In a large bowl, toss the crispy shrimp, candied walnuts, and the sweet mayo sauce all together. Garnish with chopped green onions and serve.
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