In a small saucepan, combine 1/4 cup honey and 6 tablespoons of water over medium heat. Cook, stirring occasionally, until the mixture thickens. Add the walnut halves and stir to coat. Spread the coated walnuts on a baking sheet lined with parchment paper and let them cool.

To make the sweet sauce, whisk together the mayonnaise, 1/4 cup honey, and yogurt in a medium bowl until smooth. Set aside.

In a shallow dish, mix the cornstarch, salt, and black pepper. In another shallow dish, whisk together the egg and 1 tablespoon of water. Dip each shrimp into the cornstarch mixture, then into the egg mixture, and back into the cornstarch mixture.

Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat until hot.

Working in batches, fry the shrimp in the hot oil until golden brown and crispy, about 2-3 minutes per side. Place the cooked shrimp on a wire rack while frying the remaining shrimp.

Once all the shrimp are cooked, drizzle them with the sweet sauce, sprinkle with candied walnuts, and serve immediately.