This recipe is great! I have a ton of oranges to use so this recipe was perfect. I actually used fresh squeezed orange juice. I did however make a couple of changes because I did not have all the ingredients on hand. I used polenta instead of cornstarch and I used red pepper flakes instead of the dried peppers. I must say the polenta used as a coating was really good. It gave the shrimp a nice crunch. My husband was very pleased with this dish. He said it was a pleasant surprise. This is something we will be eating again.
I made this for dinner tonight....it is delicious. I definitely will make it again as we eat lots of shrimp and I like to find a variety of recipes. There is one thing I would like to remind everyone....I forgot to add the chopped green onions when I served this. I was enjoying the dish when I remembered, so added them to my serving...I couldn't believe the depth of flavor they added to the dish. I didn't think a garnish would make that much difference...but I was sure wrong.!! Thanks for a new and flavorful recipe......and especially one that was so easy to prepare. Donna
This was featured on the cover page today and we loved it! It makes more than enough for 2; really more for 4. I followed the recipe exactly as written. The batter for the shrimp was so good I would use it alone. It took me more than 20 min to prepare. I used white basmatic rice from Trader Joe's with it. This goes on my favorite list!
These have a nice crunch from the sesame seeds and a great sauce. The recipe comes together so quickly and is not overly filling. I used a couple of fresh red chile peppers which I cut into rings making it look very pretty too!
Loved it! Will be recommending to my friends and family. Who needs takeaway when you can make this in a flash! Thanks for sharing the recipe.
This is awesome and extremely easy to make. The egg white/cornstarch (or cornflour in Australia) mix gives the batter a lovely light crunchiness and the sesame seeds give it a great flavour. I used fresh local green prawns (shrimp) and you could tell by the lovely golden colour of the batter when they were cooked. I think a handful of cashews would top this off perfectly.
Simple yet very tasty - the sauce really makes this dish. The only thing I will try differently next time is to thicken the sauce a little with some additional cornflour.
This is delightful! I increased the shrimp to 1 1/2 lbs to serve 4 (keeping the same amount of all the other ingredients) and that was more than adequate. Thanks for the great recipe, Drea.