Crevettes croustillantes à l’orange

Ingrédients

• 2 pounds medium to large shrimp (18-20 count - peeled and deveined)
• 1 cup cornstarch
• 1/2 cup canola oil (or more)
• 2 cloves garlic minced
• 2 tablespoons soy sauce
• 1/2 cup honey (or maple syrup)
• 1 orange (zested)
• 1/4 cup orange juice (no sugar added)
• 1 tablespoon mirim
• 1/4 teaspoon crushed red pepper flakes
• green onions
• sesame seeds

Préparation

1. 1

   combine sauce ingredients: First, add all the sauce ingredients to a small bowl and whisk until combined.

2. 2

   pat dry the shrimp: Next, pat dry the shrimp and add it to a large bowl. Add the cornstarch and toss to coat well.

3. 3

   heat oil: Heat the oil in a large frying pan over medium-high heat. You need about 1 inch of oil to cover the bottom of the pan.

4. 4

   fry the shrimp: In batches, fry the shrimp for 2-3 minutes on each side until brown and crisp. Make sure to NOT overcrowd the pan.

5. 5

   Drain onto a plate and DO NOT use paper towels.

6. 6

   make sauce: When done frying the shrimp drain the oil, give the prepared sauce a stir, and add it to the pan.

7. 7

   add shrimp: Heat the sauce for a minute or two, and add the shrimp.

8. 8

   toss: Very gently toss to combine and cook for about 1-2 minutes or until the sauce has thickened.

9. 9

   Serve immediately as an appetizer or with rice, garnish with green onions and sesame seeds.