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1
Place the walnut halves in a small saucepan and cover with cold water. Bring to the boil and simmer for 2 minutes to remove bitterness, then drain. Return the walnuts to the pan with the honey and 2 tablespoons of water over a medium heat. Stir continuously until the liquid reduces to a glaze and coats every walnut. Turn out onto a lightly oiled tray and separate the pieces. The walnuts are ready when the coating is dry, amber, and no longer tacky to the touch.
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2
Combine the egg white, cornstarch, and salt in a bowl and whisk briefly to a smooth, loose paste. Add the prepared prawns and turn to coat evenly. Cover and refrigerate for a minimum of 30 minutes. The velvet marinade is ready when the coating clings to each prawn as a thin, opaque film.
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3
In a small bowl, whisk together the Kewpie mayonnaise, condensed milk, and lemon juice in a 3:1:0.5 ratio until fully combined. The sauce is ready when it runs slowly off a spoon in a smooth, even ribbon — it must coat lightly and not clump. Set aside at room temperature.
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4
Heat the oil in a wok or deep saucepan to 180 °C. Working in batches to avoid crowding, lower the velveted prawns into the oil. Fry for 60–90 seconds only. This step is where the dish lives or dies: the prawn must be just golden at the surface and barely cooked through — translucent at the very centre when lifted from the oil. A rubbery prawn cannot be recovered.
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5
Drain the fried prawns briefly on a rack or paper. Transfer immediately to a large bowl and pour the mayo sauce over. Toss with a light hand until each prawn is evenly coated; no sauce should pool at the base of the bowl. Plate at once and arrange the candied walnuts alongside or scattered over. The walnuts are added at the last moment — they soften irreversibly if left in contact with the sauce.