International dishesFried DishesEurope and North America25 minutes preparation, 10 minutes cooking, 35 minutes in total
Fried shrimp in orange butter sauce comes out firm and crisp under a glossy golden coating that is both sweet and tart. The butter and the freshly squeezed orange juice are what make it. The tricky part is drying the shrimp properly, because any water left on them stops the coating sticking and leaves them limp in the oil.
The shrimp are tossed with cornstarch and egg white and left for 15 minutes before frying. Juice from four oranges is simmered with butter into a sauce. The shrimp fry quickly over high heat until firm, then go straight onto a rack.
This batch weighs about 1.7kg, at roughly 90 calories per 100g.
Method
Remove the heads, shells and tails from 500g shrimp, slit the backs and pull out the dark vein, rinse in lightly salted water and drain very well.
Separate the white from 1 chicken egg. Wash 5 oranges, peel 4 of them and squeeze out the juice, keeping the last one to garnish.
Toss the shrimp with 2 tablespoons cornstarch, 1 tablespoon salt, 2 tablespoons seasoning powder, 1 teaspoon ground pepper and all of the egg white, then leave for 15 minutes.
Heat a pan until very hot and add enough cooking oil to cover the base. Once the oil is hot, drop in the shrimp one at a time and fry quickly until firm, then lift them onto a rack to drain.
Make the sauce: melt 50g butter in a pan, pour in the orange juice and bring it to a boil. Once the butter has melted, stir until the butter and juice come together, then turn off the heat.
Spoon the orange butter sauce over the shrimp, garnish with cilantro and orange slices, and serve hot.
Tips
Shrimp dried thoroughly before seasoning let the coating grip and fry up crisp.
Imported oranges can be swapped for Vietnamese cam sanh, squeezed and seeded, which gives a sharper juice.
A quick fry over high heat keeps the shrimp firm rather than rubbery.
The sauce goes on right before serving, since standing softens the shrimp.
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