In a small saucepan, combine the walnuts, honey, and a splash of water. Cook over medium heat until the nuts are golden brown and caramelized, stirring frequently. Remove from heat and let cool.

Make the Sauce

In a bowl, mix together the mayonnaise, Japanese rice vinegar, and lemon juice. Set aside.

Prepare the Shrimp

In a bowl, combine cornstarch, salt, and black pepper. Dredge each shrimp in the cornstarch mixture, then dip in the beaten egg, ensuring they are well coated.

Fry the Shrimp

Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Once hot, fry the shrimp in batches until they are golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Combine and Serve

In a large mixing bowl, toss the crispy shrimp with the candied walnuts and the sauce. Serve immediately, garnished with chopped green onions.