Velvet Shrimp With Caramelized Nuts

East meets West in this recipe from Martin Yan's Invitation to Chinese Cooking.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 12  ounces  medium raw shrimp, peeled and deveined
• 2  teaspoons cornstarch
• 1⁄4 teaspoon salt
• 5  tablespoons  cooking oil
• 3  tablespoons sugar
• 1⁄4 teaspoon Chinese five spice powder
• 1  cup walnuts or 1  cup  whole cashews

• Sauce

• 1⁄2 cup mayonnaise
• 2  teaspoons honey
• 2  teaspoons soy sauce

Directions

1. In a bowl, combine the shrimp, cornstarch, and salt; sit to coat. Let stand for 15 minutes. Combine the sauce ingredients in a bowl.
2. Place a pan over medium-high heat until hot. Add 3 tablespoons of the oil, swirling to coat the sides. Add teh sugar and cook, stirring, until the sugar dissolves. Add the five-spice powder and mix well. Add the walnuts and turn to coat with the oil and sugar. Place on a baking sheet lined with parchment paper. With a fork, separate the nuts and let them cool.
3. Place a wok or wide frying pan over high heat until hot. Add the remaining oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Remove the wok from the heat. Add the sauce and toss to coat. Place the shrimp on a serving platter and sprinkle with the nuts.