Stir together the water and honey in a quart size pot. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry overnight. Heat oil in a wok and deep fry the walnuts and remove and drain into a baking pan line with paper towel and a wire rack. Pour the oil into a can and cool and place into the garbage can.
Place the cornstarch and salt into a bowl and add some of the shrimps and coat the shrimp and remove extras cornstarch and deep fry in oil for a minute or two and drain on a rack. Repeat is step until done. Cool the oil and pour into a glass jar for use favor oil for stir fry.
Assemble sauce by whisking together ingredients until smooth. Make 4 cups of sauce. Place the extra sauce onto a plastic container and cover and into refrigerator.
In a mixing bowl, combine hot cooked shrimp and one cup of the walnut shrimp’s sauce until thoroughly coated. To garnish, top with honey walnuts sprinkle with toasted sesame seeds.