Feb 26, 2015 I love shrimp because they’re super quick to cook on a weeknight, they’re lean, they offer a wonderful sweet brininess, and they take well to a myriad of flavours. They are a staple in my freezer for easy, last-minute dinners. In this recipe, shrimp are dunked in egg white, dredged in cornstarch, and quickly pan-fried until golden (Psst. you must also try this delicious Boom Boom Shrimp recipe!). Then they’re tossed in a super-flavourful syrupy sauce of orange juice, honey, ginger and chile. The whole thing takes about 15 minutes, and you’ll be rewarded with plump, crispy fried shrimp and a highly addictive sticky sauce that plays with sweet, spicy and sour. I wish I had more stories for you today, but I’m staring out my window drawing a blank. So I’m just going to send you all warm, sunny thoughts, and I’m not going to tell you how mild and beautiful it has been in Vancouver… you don’t want to know that we’ve been building sandcastles at the beach and drawing with sidewalk chalk… that’d just be mean. 🙂
