Chinese Honey-Walnut Shrimp

Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.

Bring water to a boil in a small saucepan. Add sugar; cook until dissolved about 1 minute. Add walnuts. Turn heat down to medium-low. Cook stirring occasionally until syrup thickens and turns into a dark caramel color 4 to 7 minutes.

Line a baking sheet. Pour walnuts onto the baking sheet spacing the pieces apart. Let cool.

Mix mayonnaise honey condensed milk and lemon juice together in a small bowl for the dressing.

Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.

Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown about 3 minutes per batch. Drain on paper towels to preserve crispiness.

Serve shrimp with the walnuts and honey dressing.