• Peel and devein your shrimp. Next, using the tip of your knife, butterfly the shrimp by making a deep incision along the backside of the shrimp.
• Transfer the shrimp to a small mixing bowl. Add the cornstarch and toss to coat well. Set aside.
• In a pot over medium heat, bring 4 to 5 cups of water to a boil. Add 1/2 tsp salt and the broccoli. Cook for 1 to 2 minutes or until your desired doneness. Transfer to an ice bath to stop the cooking process. Set aside.
• To make the sauce, combine the mayonnaise, sweetened condensed milk, rice vinegar, honey, and salt (to taste) in a small mixing bowl. Stir together to mix well.
• In a deep pot, heat the frying oil to 350 F (175C). Add the shrimp one at a time and fry in batches for 2 to 3 minutes or until golden brown. Make sure to work in batches to prevent overcrowding the pot. You don't want them to stick together!
• Transfer the shrimp to a wire rack to drain the excess oil. Repeat until all the shrimp have been cooked.
• Place the shrimp in a large mixing bowl. Pour the sauce over the shrimp then mix well to coat evenly.
• Serve with candied walnuts and broccoli. Enjoy!

Candied Walnuts

• In a deep pot, heat the frying oil to 350 F (175C). Carefully add the walnuts to the oil and fry for 3 to 4 minutes or until golden brown. Remove and strain completely.
• In a small pot or saucepan, combine sugar, water, and salt. Heat over low heat until the sugar has dissolved completely. Add the walnuts and stir to reduce, about 3 to 4 minutes, or until the syrup has thickened and coated the walnuts well.