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Categories:
sesame seeds white egg whites cornstarch salt black pepper shrimp canola oil orange juice sherry wine soy sauce honey scallions
Viewed: 20 - Published at: 9 years agoIngredients
- 3 1/2 tablespoons sesame seeds white or/and black
- 2 large egg whites
- 4 tablespoons cornstarch
- 1/4 teaspoon salt or more to taste
- 1 x black pepper freshly ground, to taste
- 1 pound shrimp raw, peeled and deveined, about 23 shrimps per pound
- 1 1/2 tablespoons canola oil divided
- 3/4 cup orange juice
- 4 1/2 tablespoons sherry wine dry
- 1 1/2 tablespoons soy sauce, tamari
- 1 teaspoon honey or sugar
- 2 each scallions, spring or green onions thinly sliced
Method
- Mix together sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl and whisk until well combined.
- Gently toss in shrimp until evenly coated.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
- Stir in half the shrimp and cook until golden, about 2 minutes per side.
- Transfer to a paper towel-lined plate to drain.
- Repeat with the remaining 1/2 tablespoon oil and the rest of the shrimp.
- Stir in orange juice, sherry, soy sauce and sugar to the pan.
- Bring to a boil and cook, stirring often, until slightly thickened and the volume has been reduced into half, about 5 minutes.
- Bring the shrimp back to the pan and stir to evenly coat with the sauce.
- Top with sliced scallion.
- Serve warm with steamed or stir-fried rice.
