Categories: asian, seafood

Ingredients

• 2 large egg whites
• 1/4 cup cornstarch
• 1/4 cup sesame seeds
• Coarse salt and ground pepper
• 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

Directions

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.

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