Crispy shrimp in a sticky orange glaze

Ingredients:

Sauce

• 0.5 cups orange juice
• 1 tbsp. grated ginger
• 1 tbsp. honey
• 1 tbsp soy sauce
• 1 teaspoon cornstarch
• 0.5 tsp red pepper flakes
• A little rice vinegar
• A little sesame oil
• A pinch of coarse salt
• 1 clove of garlic, grated

Crispy shrimp

• Vegetable oil, for frying
• 0.5 cups flour
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 3 large eggs
• 1.5 cups panko breadcrumbs
• 450 g large shrimp, peeled, deveined and butterflyed
• Rice, for serving
• 2 green onions, thinly sliced

Preparation:

1. Sauce:
   
   Combine the orange juice, ginger, honey, soy sauce, cornstarch, paprika, vinegar, sesame oil, salt, and garlic in a small nonstick skillet and heat over medium heat, stirring thoroughly to incorporate the cornstarch into the liquid. A few lumps are fine. Cook until the sauce begins to bubble and thicken, about 5 minutes. Remove from heat and set aside.
2. In a non-stick frying pan, heat about 1 cm of vegetable oil over medium heat to 175°C.
3. Crispy shrimp:
   
   In a shallow bowl, combine flour, salt, and black pepper. Crack the eggs into another shallow bowl and beat well. Place the breadcrumbs in a third bowl. Dredge the shrimp first in the flour, shaking off any excess, then dip them in the egg, and finally, in breadcrumbs, pressing so that they are evenly coated.
4. Fry the shrimp in two batches, turning, until golden brown, 1-2 minutes per side. Transfer to a paper towel-lined plate to drain.
5. To serve, pour the sauce into a bowl. Add the shrimp and toss gently to coat. Serve with rice, garnished with chopped green onions.