Like Panda Express, only better, MUCH!
Cancel going to Panda Express or a Chinese restaurant to get that ohh so tasty sweet and tangy Orange Shrimp. You can have that same great dish at home and at a better cost and go crazy with this base recipe. After you make shrimp, try Orange Chicken (what a concept), try Orange Beef, Orange Fish, Orange Tofu, Orange Green Eggs and Ham (ok, just wanted to see if you were paying attention)…This is a great recipe for making a thick crunchy flavor packed batter and sweet and tangy sauce. You are only limited by your imagination. And hey a little secret, you can make this relatively easy sauce, very quickly, however in your market in the Asian aisle, you can just buy a bottle of Orange Sauce, and there you go! Enjoy and thanks for reading!
- 1 lb deveined shrimp
- 2 cups green onions, sliced
- 8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
- 1⁄4cup soy sauce
- 1 egg, beaten
- 1 cup cornstarch
- 1/2 cup orange juice
- 1 tablespoon soy sauce
- 1 packed tablespoon brown sugar
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon sesame oil
- Dash salt
- Dash crushed red pepper
- 1 clove garlic, pressed
- A little grated or minced ginger
- 1 teaspoon cornstarch
- Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
- Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the shrimp and stir to coat. Add the shrimp to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 shrimp pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
- Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all shrimp is fried. Stir Fry the onions and peppers for 30 seconds and then add to the skillet that you will make the sauce in.
- For the sauce, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes. Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.Thick like the same sauce you get at a restaurant, you want it to just coat the shrimp. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant]
- Add shrimp to sauce in wok and heat just until the shrimp is hot enough for you. It may not even need a minute if you kept the shrimp warm. The quicker you serve it the crispier the shrimp stays.