In a small saucepan over medium heat, combine water and sugar and bring to a boil.

Add walnuts and let boil for 2 minutes.

Using a slotted spoon, remove walnuts and let cool on a small baking sheet.

Pat shrimp dry with paper towels and season lightly with salt and pepper.

Place eggs in a shallow bowl and cornstarch in another shallow bowl.

Dip shrimp in eggs, then in cornstarch coating well.

In a large skillet over medium heat, heat 1” of oil.

Add shrimp in batches and fry until golden, 3 to 4 minutes.

Remove with a slotted spoon and place on a paper towel lined plate.

In a medium bowl, whisk together mayonnaise, honey, and heavy cream.

Toss shrimp in sauce.

Serve over rice with candied walnuts and garnish with green onions.