In a small saucepan, combine the sugar and ½ cup water. Bring the mixture to a boil over medium heat, stirring until sugar dissolves and the mixture thickens.
1
Add the walnuts and continue to cook for about 3 minutes. Use a slotted spoon to remove the walnuts from the sugar syrup and spread on a wire rack set over a baking sheet to drain and harden.
2
Bring a large pot of water to a boil over medium high heat. Add the broccoli florets and cook until bright green and tender, about 2 to 3 minutes. Remove to a colander and drain then set aside.
3
Season the shrimp all over with salt then toss with the cornstarch until the shrimp is evenly coated.
4
Heat a large skillet over medium heat, add half of the vegetable oil and heat through. Work in two batches, frying the shrimp until crispy and the outside is golden brown, about 2 minutes.
5
Flip the shrimp and continue to cook until just cooked through and golden brown, about an additional 2 minutes. Remove to a plate, then add the remaining oil to the pan and cook the remaining shrimp.
6
In a large mixing bowl whisk together the mayonnaise, honey and sweetened condensed milk until thoroughly combined. Add the shrimp, tossing to evenly coat them.
7
Plate the coated shrimp and top with the broccoli and candied walnuts. Serve immediately.
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