1In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.
2Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep pan or fryer and shrimp in batches until light golden brown (about 5 minutes). Drain on paper towels.
3In a serving bowl, mix mayonnaise, honey and sweetned condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.