2 lg Egg whites
1/4 c Corn starch
1/4 c Sesame seeds
Salt and pepper
1 1/2 lb Medium shrimp; peeled and
- deveined
1/4 c Vegetable oil; plus more if
- needed
1 c Orange juice; fresh
2 tb Soy sauce
1 tb Sugar
4 Scallions; trimmed and
- thinly sliced
In a large bowl, whisk together egg whites, corn starch, sesame
seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add
shrimp, and toss to coat.
Heat 1/4 cup oil in a large nonstick pan 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 pan 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 or 5 minutes. Return shrimp to skillet; add scallions, and
cook until heated through and coated with sauce, about 1 minute.
