Use orange juice and marmalade to make the citrus sweet and sour glaze for this Chinese-inspired seafood dish.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)
- 12 ounces (340 grams) shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 1 1/2 teaspoons grated ginger
- 1 teaspoon toasted sesame oil
- 3 tablespoons potato starch
- vegetable oil for frying
- 1/2 cup orange juice
- 1/4 cup orange marmalade
- 1/4 teaspoon salt
- Put the shrimp in a bowl with the soy sauce, ginger and sesame oil. Let this marinate for 10-15 minutes.
- Prepare a paper towel lined wire rack. Add 1-inch of vegetable oil to a heavy bottomed pot and preheat to 360 degrees F (180 C).
- Sprinkle the potato starch over the marinated shrimp and stir to coat evenly.
- When the oil comes up to the proper temperature, add the shrimp one at a time frying until the shrimp has turned bright orange. Do not try to crisp the coating or the shrimp will overcook.
- Transfer the cooked shrimp to the prepared rack.
- To make the sauce, add the orange juice, marmalade and salt to a frying pan and boil the mixture until the bubbles become big and shiny, and it has the thickness of maple syrup (the real kind, not the fake kind).
- Add the shrimp and toss to coat with the sauce.