1. Make the Candied Walnuts

1. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, forming a syrup.
2. Add the walnut halves to the syrup and cook for 2–3 minutes, ensuring they are fully coated.
3. Using a slotted spoon, transfer the walnuts to a parchment-lined baking sheet. Let them cool and harden.

2. Prepare the Shrimp

1. Rinse the shrimp under cold water and pat them dry with paper towels.
2. Season the shrimp with salt, black pepper, and garlic powder.
3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with cornstarch.
4. Dredge each shrimp in the flour, dip it in the beaten eggs, and coat it with cornstarch. Place the breaded shrimp on a plate.

3. Fry the Shrimp

1. Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
2. Fry the shrimp in batches for 2–3 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
3. Remove the shrimp with a slotted spoon and drain on a plate lined with paper towels.

4. Prepare the Honey Sauce

1. In a small bowl, whisk together the mayonnaise, honey, sweetened condensed milk, and lemon juice until smooth and creamy.

5. Toss the Shrimp

1. In a large mixing bowl, combine the fried shrimp and honey sauce. Toss gently to coat the shrimp evenly.

6. Assemble and Serve

1. Arrange the coated shrimp on a serving plate. Sprinkle with candied walnuts, chopped green onions, and sesame seeds for garnish.
2. Serve immediately with steamed rice, noodles, or a light vegetable stir-fry.