This is what we're having for dinner tonight. We'll let you know how it goes.
Sesame Orange Shrimp
Everyday Food
Serves 4
2 large egg whites
¼ cup cornstarch
¼ cup sesame seeds
Coarse salt and ground pepper
1-1 1/2 pounds medium shrimp, peeled and deveined
¼ 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
1. In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
2. Heat 1/4 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.
3. 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.
6 comments:
Yum-O! Look out Rachel Ray, this is less than a 15 minute meal...if your shrimp are prepared and your rice, if you want some, is ready, you can really have this in about 7 minutes! And the only thing you chop...the scallions!
I would take the tails off the shrimp, I left some of them on, for presentation, but it was a bit of a pain to eat around them, as the shrimp are saucy.
As is, the recipe is good. I bought a 1/4 lb of medium shrimp, that gave us about 8 shrimp a piece. Enough for an appropriately sized meal. For the batter, I used just one egg white, two tablespoons of cornstarch and about one tablespoon of toasted sesame seeds. I made the same amount of the sauce.
The batter was really tasty and might be really nice with some small pieces of chicken and the same sauce.
I did add about one teaspoon of red pepper flakes to heat it all up a bit. Giving a light heat.
Those are my suggestions. I'll let the peanut gallery chime in with his!
And Giant had shrimp for sale...the 1/4 lb was only $1.15! The whole meal only cost me about $4 outside of the basics I had on hand...juice, scallions and shrimp.
Are you serious about the Giant shrimp. They are giving that shit away. THanks for the tip.
It was a steal and they tasted great! The medium shrimp were about $4/lb. the larger/jumbo sized were $6....so good sale. Sadly the service at the seafood counter was very accusatory. They seemed skeptical that I could do anything with 1/4 pound of shrimp!
Here were my suggestions to turn this from good to WOW!
- Add a little seasame oil. The seeds themselves didn't impart enough flavor to make a difference.
- A bit more soy would be nice, as the sauce was on the sweet side.
- I'd like a touch of something sharp to balance the flavor - maybe rice vinegar?
- Try chopping the scallions very coarsely - let them add some actual bulk to the dish, as it's pretty light otherwise. I'm sure you could add some other vegetables, I just couldn't decide what would be best.
OK, made this tonight (4.26.10) and it was great... except... I think I did something wrong with the sauce. I swear it went from a soupy consistency to paste in a split second. I missed the "syrupy" window by a few seconds I think. Darn! It was still very tasty, but sort of dry because I turned the sauce to paste.
We both added soy sauce just to put a little more moisture back into it, and that worked out just fine. Next time I think I'll turn the heat down on the sauce (even though it says boil it). Lord B also thinks that because we did this in a skillet on our pretty lousy electric stove, things cook unevenly (true) so I think a wok would have immproved it quite a bit.
All in all a recipe that we will be making again!!!!! Thank you ScottE!!!
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