In a saucepan, place walnut halves and enough water to cover plus another inch; boil for 10 minutes then remove and drain walnuts (discard water).
Place in the saucepan the walnuts, 2 cups water, and 1/2 cup sugar and boil for an additional 10 minutes.
Remove walnuts from the water, drain well, pat dry with paper towels, then stir with honey in a bowl until they're coated well.
Deep fry the walnuts in peanut oil at approximately 325 F for 5 to 8 minutes, until golden; set aside, placed on plate or cookie sheet to drain (don't use paper towels because they'll stick).
Shell and de-vein the prawns or shrimp (leaving the tails intact), then dry well with a paper towel.
Coat the prawns with the egg white, roll in Panko, and deep fry three or four at a time (to keep from sticking together) in peanut oil for 2 minutes.
In a bowl, mix the garlic, vinegar, mayonnaise, sweetened condensed milk and sugar, then toss together with the prawns in a hot wok or frying pan and sauté for about 1 to 2 minutes, stirring, until they're well-coated.
Serve immediately with walnuts over cooked rice.
Makes 4 to 6 servings.