So, first I want to preface this post by apologizing for the less-than-adequate photo. I am without my good camera for a bit, and am trying to make do with my old digital for the time being. This dish was just too delicious for me not to share, and I only wish that the photo did it justice. I will make the dish again soon and update the picture, I promise!!
Now, about the dish itself…the flavors are delightful and while it was easy to prep, it was a bit time consuming since I had to cook the shrimp in several batches to ensure they did not stick together. That, and I somehow managed to give myself a second-degree steam burn on right pointer finger. *sigh*
Other than my blistering mishap, the meal came out delicious and I will definitely be making it again!! These little guys packed a flavorful punch!!
Source: Eating Well
- 3 tablespoons sesame seeds (white, black or a mix)
- 2 large egg whites
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pound peeled and deveined raw shrimp
- 2 tablespoons canola oil, divided
- 3/4 cup orange juice
- 1/4 cup dry sherry
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sugar
- Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
- Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce.