SESAME ORANGE SHRIMP Serves 4 to 6

Batter:
1 1/2 lb. shrimp (sized 26 to 30 per lb.) peeled and deveined
2 egg whites
1 tsp. salt
dash of pepper
1/4 cup sesame seeds
1/4 cup cornstarch
2 Tbsp. vegetable oil

Sauce:
1 cup orange juice
1 tsp. orange zest
2 tsp. sugar
2 Tbsp. orange marmalade or sweet chili sauce
2 Tbsp. soy sauce
1 tsp. grated fresh ginger
1 clove garlic crushed or pressed
1/2 tsp. dark toasted sesame oil

4 or 5 thinly sliced scallions for garnish
Red pepper flakes (optional)

METHOD:
Mix all sauce ingreints in a small bowl and set aside. (Can be made 2 hours in advance to meld flavors.)

Combine egg whites, salt and pepper in a wide bowl. Whip with a whisk til frothy, then add cornstarch and sesame seeds. Whisk again to mix well.
Toss the shrimp in the batter to coat. Heat the vegetable oil in a heavy non-stick skillet over medium heat. Add the shrimp and fry for about 1 minute on each side til golden brown. Don't crowd the pan, do this in two batches if necessary.

Transfer the shrimp to paper towels to drain.

Wipe the skillet then pour in the sauce mixture. This will bubble up so be careful. Lower the heat to med/low and cook for about 3 minutes til the sauce becomes thick and syrupy.

Return the shrimp to the sauce in the skillet and toss to coat completely. Sprinkle with scallions and red pepper flakes and serve immediately scraping all of the sauce from the pan.