- 2 teaspoons plus 1/4 cup canola oil
- 2 cloves garlic, grated
- 2 scallions, thinly sliced on the angle, plus extra for garnish
- 1/2 teaspoon dried red pepper flakes
- 1 teaspoon orange zest
- 1/4 cup orange marmalade
- 2 teaspoons of honey (preferably orange blossom)
- 1/4 cup soy sauce
- 2 tablespoons fresh orange juice
- 1/2 teaspoon cornstarch, plus 6 tablespoons
- Fine sea salt
- 2 pounds 11-15 count shrimp, peeled and deveined, dried on a paper towel
Heat 2 teaspoons canola oil in a small skillet over medium heat. When oil just shimmers, add garlic, scallions, red pepper flakes, and orange zest and cook for less than a minute.
Before the garlic can brown, add the marmalade, honey, and soy sauce to the skillet. Allow to bubble for 1 minutes.
Meanwhile, use a small whisk to combine the fresh orange juice and 1/2 teaspoon cornstarch in a small bowl. Add the slurry to the skillet, and whisk continuously for 1 final minute, until sauce is thick. Set aside.
Toss the dry shrimp with the remaining cornstarch and a pinch of salt. Heat the remaining canola oil in a wok over medium heat until it is so hot that if you put the back of a wooden spoon in the oil, bubbles come up vigourously around it. Fry shrimp six at a time, on medium heat, for total of two minutes, until orange, curled, and slightly crisp. Drain on paper towel. Repeat for all 4 batches. Add more oil if necessary.
Toss shrimp with orange sauce. Garnish with fresh scallions and orange zest. Serve with plain white rice.
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