• Make the sauce by combining mayonnaise, honey and sweetened condensed milk. Set aside.
• Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high (350 degree) heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels.
• In a medium bowl, combine shrimp, honey sauce and candied walnuts. Toss until well coated. Top with sliced green onions, if desired. Serve immediately.

Non-Breaded Directions:

• When making sauce, whisk in 2 teaspoons cornstarch and heat gently over low heat until warmed through and sauce slightly thickens and does not taste starchy.
• Sauté shrimp in olive oil. Remove shrimp to paper towels to drain; pat dry. Continue as directed above.