Chinese Honey-Walnut Shrimp

In a medium bowl, whisk the egg white and salt until slightly frothy. Add the shrimp, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the shrimp to marinate. (30 minutes)

In a small saucepan over medium heat, combine the water and sugar. Stir until the sugar is completely dissolved, approximately 1 minute. Add the walnut halves to the syrup. Reduce the heat to low and cook, stirring occasionally, until the syrup thickens and transforms into a rich, dark caramel color. This should take about 4 to 7 minutes. (4-7 minutes)

Prepare a baking sheet by lining it with parchment paper. Carefully pour the candied walnuts onto the prepared sheet, ensuring the pieces are spaced apart. Allow the walnuts to cool completely, which will help them harden and become perfectly crunchy.

In a separate small bowl, whisk together the mayonnaise, honey, sweetened condensed milk, and lemon juice until smooth and well combined. This decadent mixture will serve as the signature honey dressing.

Remove the marinated shrimp from the refrigerator and drain any excess liquid. Place the cornstarch in a plastic bag. Add the shrimp in batches, sealing the bag and gently tossing to coat each piece evenly with a light layer of cornstarch.

In a deep, heavy-bottomed pot or Dutch oven, heat 2 to 3 inches of vegetable oil to 350 degrees F (175 degrees C). Carefully add the cornstarch-coated shrimp to the hot oil in batches, ensuring not to overcrowd the pot. Fry the shrimp until they turn golden brown and crispy, about 3 minutes per batch. Use a slotted spoon to remove the fried shrimp and place them on a plate lined with paper towels to drain excess oil.

To serve, arrange the crispy fried shrimp on a platter. Drizzle generously with the honey dressing and garnish with the candied walnuts. Serve immediately to enjoy the contrast of textures and flavors at their peak.