Begin by marinating the shrimp in a bowl with a pinch of salt, a dash of white pepper, and one egg white for about 15 minutes.

In a small saucepan over medium heat, melt 2 tablespoons of butter. Stir in 2 tablespoons of honey and 1 tablespoon of water, bringing the mixture to a gentle simmer. Add 1 cup of walnuts and stir to coat. Cook for another 2 minutes until thickened, then transfer to a plate to cool.

In a shallow dish, combine ½ cup of potato starch with a pinch of salt and white pepper. Dredge each marinated shrimp in the potato starch mixture.

In a large bowl, whisk together ½ cup of mayonnaise, ¼ cup of sweetened condensed milk, and 1 tablespoon of lemon juice until smooth. Set aside.

In a large skillet, heat enough neutral oil to cover the bottom over medium-high heat. Add the coated shrimp in batches, frying for about 3 minutes on each side until golden brown and crispy.

In a large mixing bowl, gently toss the crispy shrimp with the cooled candied walnuts and creamy sauce. Serve warm, garnished with chopped green onions if desired.