Earlier in the day, boil the walnut pieces for 5 minutes. Drain
Spread the sugar on a piece of wax paper. Roll the walnut pieces
in the sugar and allow to dry.
Peel and devein the shrimp. Wash and pat dry with paper towels.
Heat oil in a wok to 375 degrees F.
Meanwhile, mix the egg with the cornstarch to form a batter. Dip
the shrimp into the egg batter. Deep-fry the shrimp until they turn
golden brown. Remove from the wok with a slotted spoon and drain
on paper towels. Cool.
Combine honey, mayonnaise, lemon juice and coconut milk. Mix in
with the shrimp.
Serve on a platter with the sugared walnuts arranged around the
Serves 2 as a main dish. Recipe may be doubled to serve 4.