I adapted this recipe from Bee Yinn Low's Easy Chinese Recipes (basically doubling her sauce recipe), and it's simply scrumptious!
12 oz. medium shelled and deveined shrimp
1/4 tsp. kosher salt
2 eggs, beaten
1 cup cornstarch
3-4 cup oil for frying
2 cups shredded iceberg lettuce
6 tbsp. mayonnaise
1 tbsp. sweetened condensed milk
1 tbsp. honey
2 tsp. lemon juice
1/2 cup walnut or pecan halves
1/2 cup water
1/2 cup sugar
1. First prep the shrimp according to this technique, which will give it a "bouncy" and crisp texture: http://thegrubfiles.blogspot.com/2015/01/how-to-make-your-shrimp-bouncy-by-bee.html
2. Season the shrimp with 1/4 tsp. of salt. Cover and refrigerate for 30 minutes.
3. Stir together sauce ingredients in a small bowl. Set aside.
4. For the candied walnuts: rinse the walnuts under cold water & drain. Combine the water, sugar and walnuts in a saucepan and bring to a boil over medium heat. Stir constantly until the mixture thickens. Turn off heat and let the walnuts sit in the sugar mixture for about 10 minutes. Pour onto waxed or parchment paper and set aside.
5. Heat oil in wok or pan over medium high heat. Coat shrimp thoroughly in the beaten egg, then in the cornstarch and fry until crisp (approx. 2-3 min). Remove shrimp from wok and drain on paper towels.
6. Place shrimp in a bowl & toss with the mayonnaise sauce.
7. Spoon shrimp mixture on top of shredded lettuce on a serving platter and garnish with the candied walnuts on the side. Serve and enjoy immediately, preferably with some hot white rice. This stuff is not like pizza and will not taste better the next day as the crispy coating on the shrimp will have become soggy.