 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
2 teaspoons canola oil |
2 garlic cloves, grated |
2 scallions, thinly sliced on the angle, plus extra for garnish |
1/2 teaspoon dried red pepper flakes |
1 teaspoon grated orange zest |
1/4 cup orange marmalade |
2 teaspoons honey (preferably orange blossom) |
1/4 cup soy sauce |
2 tablespoons fresh orange juice |
1/2 teaspoon cornstarch |
2 lbs shrimp, peeled, deveined, and dried on a paper towel (size 11-15 per lb) |
6 tablespoons cornstarch |
kosher salt |
1/4 cup canola oil |
Directions:
1. Heat 2 teaspoons canola oil in small skillet over medium heat. When oil just shimmers, add garlic, scallions, red pepper flakes, and orange zest and cook until fragrant, less than a minute.
2. Immediately add marmalade, honey, and soy sauce to skillet. Allow to bubble for 1 minutes.
3. Meanwhile, use small whisk to combine the fresh orange juice and 1/2 teaspoon cornstarch in small bowl. Add slurry to skillet and whisk continuously for 1 final minute until sauce is thick. Set aside.
4. Toss dry shrimp with remaining cornstarch and pinch of salt. Heat remaining canola oil in wok over medium heat until lightly smoking. Fry shrimp six at a time until orange, curled, and slightly crisp, about 2 minutes, turning once half way through cooking. Drain on paper towel. Repeat for all 4 batches. Add more oil if necessary.
5. Toss shrimp with orange sauce. Garnish with fresh scallions and orange zest. Serve with plain white rice.
|
|