SESAME ORANGE SHRIMP SOURCE:
EVERYDAY FOOD, JUNE 2004
Using egg whites instead of whole eggs (or yolks) in the
batter creates a crispier coating; cooking the shrimp in batches (so as not to
crowd the pan) also helps.
• PREP: 25 MINS TOTAL TIME: 25 MINS SERVINGS: 4
large egg whites
cup sesame seeds
salt and ground pepper
1/2 pounds medium shrimp, peeled and deveined
cup vegetable oil, plus more if needed
cup fresh orange juice
tablespoons soy sauce
• 1 tablespoon
scallions, trimmed and thinly sliced
In a large bowl, whisk together egg whites, cornstarch,
sesame seeds, 1teaspoon salt, and ½ teaspoon pepper until frothy. Add shrimp,
and toss to coat.
Heat ¼ cup oil in a large nonstick skillet over
medium-high heat. Working in two or three batches, cook shrimp until golden and
crisp, 2 to 3 minutes per side.
Transfer to a paper towel-lined plate to drain. Add more
oil to skillet if necessary for remaining batches.
Wipe skillet with a paper towel. Add orange juice, soy
sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup,
4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated
through and coated with sauce, about 1 minute.