In a bowl, combine the shrimp with salt, white pepper, baking soda, ½ tablespoon cornstarch, and egg white. Let it marinate for 15-20 minutes at room temperature.

In another bowl, mix together the mayonnaise, sweet condensed milk, honey, rice vinegar, and salt. Taste and adjust the seasoning if needed. Set aside.

In a small skillet over medium heat, combine the walnut halves, granulated sugar, water, and a pinch of salt. Toss for about 1-2 minutes until the mixture is caramelized and slightly thickened. Transfer the walnuts to a plate lined with parchment paper and let them cool.

In a large skillet, pour in enough vegetable oil for shallow frying. Heat the oil to about 350°F (175°C).

Generously dredge the marinated shrimp in cornstarch, shaking off any excess. In batches, fry the shrimp for about 3-4 minutes on each side, or until they are golden brown and cooked through. Transfer the cooked shrimp to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining shrimp.

Toss the cooked shrimp with the prepared sauce and candied walnuts. Garnish with scallions and additional candied walnuts if desired. Enjoy your delicious dish!