The only problem with this dish was the fact that all 3 of us managed to eat it ALL! So there were no left overs for a Bento box!!! I guess hubbers is eating out tomorrow!
Orange Sesame Shrimp
1 lb peeled raw de-veined shrimp.
1/2 cup corn starch powder
Black Pepper to taste
Sesame Seeds to taste
Salt to taste
Little bit of cooking oil
1 scallion / green onion
Steamed White Rice
Mix the eggs, spices and seeds in a bowl, dump in shrimp and let them soak in the egg mixture.
Put the cornstarch on a plate and then roll each shrimp into the starch, coating each one thoroughly.
Heat up a non-stick skillet or cast iron frying pan with just enough oil to coat the bottom.
Fry half the shrimp at a time, put them down on their sides, wait 2-3 mins until golden brown before flipping to the other side. Let cook another 2-3 minutes. I am always cautious with fish and shrimp so your cooking time may be less depending. Just watch for a beautiful golden brown color to develop. Set shrimp aside on a clean plate with a paper towel in the bottom to soak out the excess oil. Then fry your other half.
1 cup orange juice.
1/4 cup Miran
1/4 cup Soy Sauce
2 tea spoons natural unbleached sugar (or white if that's all you have.)
1 tea spoon corn starch/warm water blended
Bring liquids to a boil and then add the sugar. Let reduce down to about half the volume.
Add the cornstarch liquid you made to thicken up the sauce. (I don't have patience to let it reduce down for days lol)
Place shrimp over the rice, drizzle as much of that delicious sauce as you would like over it, and then garnish with some green onion or scallion. (It does add flavor too...think Orange chicken at your local Chinese place so I wouldn't skip that step!) Sprinkle a few extra sesame seeds for looks and WAH LA!