Put 1 cup walnuts into a small pot. With a kettle, boil some water and pour it over the walnuts until fully submerged.

Use a spoon and stir the walnuts in the water for a few seconds, then drain the water. I do this again once more until the water is no longer cloudy.

Place the pot onto the stove and set it to medium-low heat. Then add 1 tablespoon oil. Toast the walnuts for 5 minutes. Keep stirring them so they don't burn.

After you have toasted the walnuts for about 5 minutes, add 1¾ tablespoons sugar (or honey), ¼ teaspoon salt (optional) and ½ tablespoon butter, and keep stirring until the sugar melts and starts to become syrupy.

Toast them in the sugar syrup and butter for about 4-5 minutes or until they are golden brown.

On a large plate, or a cookie sheet lined with parchment paper, lay out the walnuts on a single layer to cool.

Combine ¼ cup mayonnaise, 2 tablespoons sweetened condensed milk (or 1½ tablespoons of honey), ¼ teaspoon rice vinegar, and ½ teaspoon soy sauce in a bowl and stir until well mixed. Set this aside.

Finely chop 1 stalk green onion and set them aside for the end.

If you're using frozen shrimp, make sure the shrimp has fully thawed before you start this step. If you are using shelled shrimp, peel it first, then butterfly the shrimp by making a slit down its back.

In a bowl, beat 1 egg, ½ teaspoon onion powder, and 1 teaspoon soy sauce together. Add the butterflied shrimp into this egg mixture and let the egg fully coat it.

Place ½ cup cornstarch on a large plate. Then, take each shrimp one by one and coat it in the starch.

In a small pot, heat oil on medium-high heat. Fry each shrimp in the oil for about 2 minutes.

Once all the shrimp have been deep-fried, I add them back into the oil and fry them again for 30 seconds.

Wait for the Shrimp to Cool Slightly. Once the shrimp has cooled for a minute or two, toss the shrimp and finely minced green onions in the sweet sauce mix until they are fully coated.

Finally, toss in the candied walnuts.