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
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 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.