Place the peeled and deveined shrimp in a bowl and pour enough cold water into the bowl to submerse the shrimp.

Then add in 1 tablespoon of salt. Swish the shrimp around and rinse several times to remove any salt.

Drain and set aside.

On medium-high heat add 2 tablespoons of butter to a pan.

Once the butter has melted toss in the walnut halves and stir for about 2 minutes . Coat the walnuts with the butter. Then remove the walnuts from the pan and momentarily set aside.

Clean the pan and on medium-high heat pour in 1/3 cup of water and also add in 1/3 cup of brown sugar.

Stir and bring to a boil.

Then return the buttered walnuts to the pan and slightly reduce the heat. The heat should be right in between medium and medium-high.

Stir for about 5 minutes or until the sugar has carmelized.

Transfer the candied walnuts to a sheet of parchment paper or aluminum foil and separate the walnuts otherwise they will stick to one another. Set aside to dry.

In a small bowl stir together the Japanese mayo, honey, condensed milk and salt.

Then add in the fresh lemon juice and stir to combine.

Thinly slice the cabbage and place on a plate. Then set aside .

In a bowl beat 2 eggs.

Place the shrimp in the bowl and coat with the beaten eggs.

In another bowl pour in the tempura batter.

Then transfer the shrimp to the bowl of batter. Coat the shrimp with the batter.

Place the shrimp on a plate or cookie sheet lined with aluminum foil for easy cleaning.

Add 3 cups of vegetable oil to a wok and turn the heat on to medium-high. Once the oil is hot add in the shrimp and reduce the heat to medium or medium-low to prevent it from browning too quickly.

Before adding in your next batch of shrimp be sure to allow the oil to return to its original temperature by turning the heat back up to medium-high . And again once the oil is hot then you can place your next batch of shrimp into the wok. After adding in the shrimp slightly reduce the heat and fry until lightly golden brown. Repeat the process with the third batch of shrimp.

Place the fried shrimps on a wire rack or a plate lined with paper towels until all of the shrimp has been fried.

Then transfer the fried shrimp to a bowl and toss to coat with the mayo mixture.

Place the coated shrimp on the bed of cabbage.

And sprinkle on some of the candied walnuts.

Serve immediately while hot.