0 recipes from contoocook and beyond


2 large egg whites
l/4 cup cornstarch
l/4 cup sesame seeds
l-l/2 lbs. med shrimp, peeled and deveined
l/4 cup veggie oil, plus more if needed
l cup fresh orange juice
2 tbsps. soy sauce
l tbsps. sugar
4 scallions trimmed and thinly sliced
In lrge bowl whisk together egg whites, cornstach, seeds, l stp. sale and l/2 tsp. pepper until frothy. Add shrimp and toss to coat. Heat l/4 cup oil in large nonstick skillet over med high heat. Working in two or 3 batches cook shrimp until golden and crisp, 2 to 3 mins per side; transfer to paper towel lined plate to drain. Add more oil to skillet if necessary for remaining batches. Wipe skillet with paper towel. Add orange juice, soy sauce and sugar; boil over high heat until syrupy and reduced to about l/3 cup, 4 to 5 mins. Return shrimp to skillet; add scallions andx cook until heated through and coated with sauce, about l minute.
Serves 4 Martha’s Food magazine

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