A delightful dish featuring crispy shrimp coated in a tangy orange glaze.
In a mixing bowl, combine the cornstarch, sesame seeds, salt, and pepper.
Ensure the mixture is well-blended for even coating.
Whisk the egg whites until frothy and add to the dry mixture.
Frothy egg whites help create a light and crispy coating.
Add the shrimp to the batter and toss to coat evenly.
Make sure each shrimp is fully coated for maximum crispiness.
Heat oil in a nonstick skillet over medium-high heat.
Use enough oil to submerge the shrimp halfway for even frying.
Fry the shrimp in batches until golden and crisp, about 2-3 minutes per side.
Avoid overcrowding the skillet to maintain oil temperature.
Transfer the shrimp to a paper towel-lined plate to drain excess oil.
Draining on paper towels helps keep the shrimp crispy.
In the same skillet, combine orange juice, zest, soy sauce, and sugar. Boil until reduced to a syrupy consistency.
Stir constantly to prevent the sauce from burning.
Return the shrimp to the skillet and toss to coat with the sauce.
Ensure all shrimp are evenly coated with the glaze.
Garnish with sliced scallions and serve immediately.
Serve hot for the best flavor and texture.
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