Crispy Shrimp with Caramelized Orange Sauce- plus a Giveaway!

 

IMG_6312Two good things at once – a new recipe plus a giveaway of a Cuisinart Mandoline Slicer. This giveaway is open to people in all countries and closes on December 3, 2013. All you need to do is make a comment stating what your favourite December holiday recipe is and then “like” my G’day Souffle’ Facebook page (see details below). Qualify for an extra entry by subscribing to my blog via email. Thanks so much for following my blog!

Enter to win this Cuisinart Mandoline Slicer (see below)

Cuisinart Mandoline

 

Crispy Shrimp with Caramelized Orange Sauce

Crispy tempura-battered shrimp and hot caramelized orange sauce – I’m drooling already! Thanks to the cookbook Susanna Foo Fresh Inspiration, I’ve discovered a new approach to Chinese cuisine, one that combines traditional Chinese dishes with French methods of making sauces – and there’s a bit of Mediterranean influences thrown in as well.

Susanna Foo is the winner of two James Beard Awards and has two restaurants in the United States. Her approach to food is fresh, fast and using readily accessible ingredients.

The Caramelized Orange Sauce for this recipe is the best orange sauce I have ever tasted. The addition of grated ginger and a hint of fish sauce gives the sauce a new dimension that goes beyond the usual syrupy orange sauces that we are familiar with.

I call this a ‘two-hat’ recipe; you can either put on your Chinese chef’s hat or your French chef’s hat when making this delicious recipe, adapted from the Susanna Foo Fresh Inspiration cookbook.

Serves 4

Caramelized Orange Sauce

  • 1/2 cup sugar
  • 1/4 cup water
  • 1 garlic clove, minced
  • 1 tbsp peeled fresh ginger, grated
  • 2 star anise
  • 2 tbsp grated orange zest
  • 1 cup orange juice
  • 2 tbsp fresh lemon juice
  • 1 tbsp fish sauce
  • 1 tsp cornstarch combined with 1 tbsp cold water
  1.  Place the sugar and water in a saucepan. Stir over medium heat for about 5 minutes until the sugar caramelizes and turns a light golden color.
  2. Add the garlic, ginger and star anise and stir for about 20 seconds.
  3. Add the remaining ingredients  and stir over medium-ow heat until the mixture thickens, about 10 – 15 minutes.
  4. Strain through a sieve and set aside.

 Tempura Batter

According to Susanna, the club soda in this recipe makes the batter fluffy.

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 large egg yolk
  • 1 cup club soda, chilled
  • 1/4 cup water
  1. Combine the flour, cornstarch and baking powder in a large bowl. Gradually mix in the egg yolk, club soda and water (the batter will be rather thick).

The Main Recipe (putting it all together)

  •  16 large of jumbo shrimp
  • 1 large orange, peel julienned and fruit segmented
  • 1/4 cup red bell pepper, julienned
  • Vegetable or peanut oil for deep-frying
  • Caramelized Orange Sauce (recipe above)
  • Tempura Batter (recipe above)
  • Bok Choy or other green vegetable for garnish
  1. Rinse and de-vein the shrimp.
  2. Julienne the red bell pepper. First, cut the pepper in half lengthwise, remove the inner seeds and pith and slice into very thin strips about 2 – 3 inches long.
  3. Julienne the orange. First, slice off a small piece from the top and bottom of the orange. Turn the orange on its side and gradually cut off the outer skin while rotating the orange.

IMG_6279

4.  Cut the orange peel into segments about 2 – 3 inches long, square off the sides and then slice into very thin julienne strips. Remove any white pith still attached to the peel.

thumbs_1-orange-slicesthumbs_2-orange-julienne

5.  Segment the orange slices by slicing in-between the membranes. Set the fruit aside in a bowl covered with a little orange juice to keep it moist while you prepare the rest of the recipe.

 thumbs_3-orange-sections

6.  In a small saucepan, cook the julienned orange peel in boiling water for several minutes to remove any bitter taste. Remove the peel from the water and boil the julienned red bell pepper in the same water for several minutes to soften.

7. Deep fry the shrimp. First, heat 3 inches of oil in a deep fry pan or wok until very hot. Dip the shrimp in the tempura batter to coat lightly, then shake off any excess batter. Drop the shrimp into the hot oil and deep-fry until golden brown, turning once. Frying time should only be 1 – 2 minutes maximum. Remove the shrimp using a slotted spoon and transfer to a plate lined with a paper towel to drain.

IMG_6282

8.  Cook the Bok Choy (or other vegetables). I cooked my Bok Choy in a saucepan with some chicken stock for several minutes, in order to give it more flavour.

9.  Re-heat the Caramelized Orange Sauce. To plate the dish, place 4 – 6 shrimp on a plate with the Bok Choy (or other vegetable). Garnish with several orange slices and sprinkle some of the julienned orange peel and red peppers around the top.

IMG_6304

Giveaway Details

Cuisinart Mandoline

  • This Cuisinart Mandoline has 4 cutting options, plus a cross-hatch option for making waffle fries.
  • this giveaway is ‘unsponsored’- I am providing this ‘out of my own pocket.’
  • entry is open to people in all countries- there are no regional restrictions.
  • To enter, place a comment at the end of the post stating what your favorite recipe is for the December holiday (Christmas, Hanukkah, or…..). Also “like” my G’day Souffle’ Facebook page https://www.facebook.com/gdaysouffle
  • To qualify for an extra entry in this draw, subscribe to my blog via email notification. http://www.gdaysouffle.com. Please enter an additional comment letting me know you have also subscribed to my blog.
  • The deadline for entries is midnight December 3, 2013 USA Pacific Standard time.
  • The winner will be drawn on December 4, 2013 and notified by email.
  • Please ensure I have your email details when you leave your comment so I can notify you by email.
  • Thanks so much for following my blog!

 

 

 

39 thoughts on “Crispy Shrimp with Caramelized Orange Sauce- plus a Giveaway!

  1. I can’t do Christmas in Australia without our family’s traditional a light-as-a-feather marshmallow pavlova topped with a red fruit salad – chunks of sweet, crisp watermelon, gorgeous new season cherries and a decadent mix of fresh raspberries, strawberries and blueberries that have been macerated in a rose and brandy syrup – all bedded down on a light and luscious whipped cream base – served with the best vanilla bean ice-cream you can find! It’s seriously good!

  2. My favourite recipe during this holiday is roast chicken with mango chutney! The wonder of roast chicken to gather all the family members for a feast is just fabulous. Addition of mango chutney just brings in the taste of summer.

  3. Super shrimp – these look great, and I’ll bet the flavor is even better. Such a nice recipe. My fave December dish? Cookies of all kinds are the first thing to come to mind – my mom was a heavy duty holiday cookie baker! My sentimental favorite is probably Cherry Winks – one of those great cookies from the 50s. Not the best holiday cookie I know, but the one that always screams D E C E M B E R to me!
    [email protected] Riffs recently posted…Sweet Potato Pie with Walnut CrustMy Profile

  4. such mouth watering treat…we can’t say enough how happy we feel seeing this recipe…caramelized orange sauce just made us crave this even harder…for us December food always signifies cake…especially a rich pudding cake with sticky toffee sauce poured in….our mum used to make all sorts of cakes but this is one she would during Christmas…thanks a ton for making us nostalgic of sweet childhood memories… 🙂
    Kumar’s Kitchen recently posted…Simply Delicious Matar Pulav…Green Pea Pilaf With Whole SpicesMy Profile

  5. What a fantastic recipe and giveaway. I can imagine myself using this mandolin all the time. Did you say waffle fries? I’m diving right in! 🙂 I love how you prepare the shrimps in your recipe. YUM! 🙂 Liked your Facebook page and my favorite December recipe is a Chocolate Yule Log. My family just love desserts and chocolate and I make one every year. And a simple version without the decoration throughout the year. 🙂

    amy [at] utry [dot] it
    Amy Tong recently posted…GitaDini Stacko Serving Stand Giveaway WinnerMy Profile

  6. My favorite holiday dish would be mutton curry with ‘poori’, Indian flat bread. I love shrimps, and this recipe looks fantastic. I can almost taste the anise in that lovely looking sauce. Great post Fran!

  7. Lovely blog! Looking forward to following! Don’t we all have so many old favourites this time of year, passed to us from friends and family, as well as our own. About 10 years ago I discovered a golden Christmas cake recipe that uses glacé apricots and peaches in a lighter flavoured and moist cake that works as well heated with ice cream as it does cold with a cup of tea. So yum. I’ve made it almost every Christmas since. Happy Holidays!

  8. My favourite December recipe is Snickerdoodles – my sister and I have a tradition to make dozens and dozens and dozens of these mid-December as gifts for friends. This year we’ll be making them over Skype, now that we live across the world from each other.

Comments are closed.