Rinse the walnuts, then boil in water, changing water several times until water is clear; once clear, add 1 cup sugar and boil until sugar dissolves. Drain walnuts well.
Heat 2 cups oil in heavy duty frypan until almost smoking, lower to medium heat and deep fry walnuts until they're shiny brown (no longer golden). Place walnuts on cookie sheet to let cool. Do not discard the oil; it will be used for cooking the shrimp later.
To make the shrimp coating, mix cornstarch and egg whites together in large bowl; it will form a thick, sticky texture. Do not overmix. If liquid becomes too watery, add more cornstarch. Add peeled, deveined shrimp and toss to coat the shrimp well. (Note: The coating will still be a bit runny and produces a tempura-type, crispy coating on the shrimp.)
To prepare the sauce, stir together the honey, lemon juice, mayonnaise, salt, MSG and condensed milk. Set aside.
Place the shrimp in the same oil/fry pan used to cook the walnuts; add more oil to make sure the shrimp are covered. Fry on medium-to-high heat until tempura-like batter cooks and gets crispy. Do not cover when cooking.
Drain the fried shrimp on paper towels before stirring them into the honey-based sauce. Top the coated shrimp with cooked walnuts before serving.