1 Pound (16-20 Count) Fresh Shrimp, Peeled and Deveined
½ Teaspoon Olive oil
½ Teaspoon salt
⅛ Teaspoon black Pepper
1 Teaspoon dried orange zest
¼ Cup Vegetable Oil
½ Teaspoon crushed garlic
HOT MAMA'S FIERY SAUCE
½ Cup shrimp sauce
8 cups (1/2 gallon) Vegetable oil
1 cup cornstarch
2 eggs, whisked
4 cups steamed white rice
To make the orange shrimp: Toss the shrimp with the olive oil, salt and black pepper in a bowl. Marinate in the refrigerator (at least two hours) to blend the flavors. Soak the orange zest in lukewarm water in a bowl for 5 minutes; drain. Heat ¼ cup vegetable oil in a wok or skillet over medium heat. Add the orange zest, garlic and HOT MAMA’S SAUCE and brings to boil. Reduce the heat and keep warm.
Heat 8 cups of vegetable oil to 350°F in a deep fryer. Coat the shrimp in the cornstarch, shake off any excess and then dip into the eggs. Deep-fry for 2 minutes. Remove the shrimp with a slotted spoon and place in the orange sauce. Toss to coat evenly. Serve over steamed rice, and garnish with orange slices.
To make the shrimp sauce: Combine the sugar, ketchup, lemon juice, hoisin sauce, oyster sauce, Hot Mama’s fiery sauce, steak sauce, chicken broth, olive oil, and wine in a bowl.
Add the food coloring, garlic and black pepper and mix well. Use with orange shrimp.