Fry the walnuts. In a small saucepan or deep skillet, heat about 1 inch of oil to 325F around 3-4 cups. Fry the walnuts for 4 minutes or until golden brown. This oil will be used to fry the shrimp.

Make the simple syrup. While the oil is heating, mix 2 tablespoons of water with 2 tablespoons of granulated sugar and a pinch of salt into a frying pan over low heat stirring occasionally for 4 minutes or until reduced.

Candy the walnuts. Once the walnuts are fried immediately scoop them out with a slotted spoon, drain the oil, and transfer to the simple syrup. Coat the walnuts with the simple syrup on medium-low heat until no remaining liquid is in the frying pan and the sugar has browned. This creates a thin candy coating.

Transfer to a parchment-lined sheet pan. Be sure to spread them out so they are not touching each other.

Bring a medium pot of water to a boil and add 1 teaspoon of salt. Blanch the broccoli florets in the boiling water for 30 seconds-1 minute depending on how firm you want the broccoli. Transfer to a bowl of cold water for 10 seconds to stop the cooking process. Drain and plate in a circle.

Mix sauce. In a mixing bowl, mix together the mayonnaise, honey, sweetened condensed milk, and lemon juice. Set aside.

Prepare the shrimp. Peel and devein the shrimp. Cut the backs of each shrimp a little deeper to get a nice coating and a more open shape. Season with salt and pepper.

Coat the shrimp. In a mixing bowl, whisk the egg and prepare the bowl for cornstarch. Dip the shrimp into the egg and drain excess and then dredge in the cornstarch.

Pan-fry the shrimp. In the same deep skillet, re-heat the oil to 350F. Working quickly, place the shrimp into the oil. Be sure to separate the shrimp so they do not meld together. You will have to do this in a few batches. Fry them for about 2-3 minutes until golden brown.

Toss the shrimp with the sauce. Using a slotted spoon, transfer the fried shrimp into a large stainless steel mixing bowl lined with a paper towel to drain excess oil. Remove the paper towel and pour the creamy sauce mixture onto the shrimp and toss until coated.

Serve. Place the shrimp into the center of the plate with the broccoli, sprinkle with candied walnuts and sesame seeds and serve with rice.