Honey Walnut Shrimp

Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes then drain and place walnuts on a cookie sheet to dry.

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 heat. Dip shrimp into the mochiko batter and then fry in the hot oil until golden brown about 5 minutes. Remove with a slotted spoon and drain on paper towels.

In a medium serving bowl stir together the mayonnaise honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.