This recipe was a part of our date night series, "Orange Night," and was on of the four recipes we made that night that used orange in it. This acted as our appetizer and as we began to piece this meal together, we knew we wanted to start off with something big. These shrimps pack a serious amount of flavor and although we pan fry the shrimps, we have already re-made this without the batter and they are still wonderful. We used the batter to try to keep them more authentic, even though I am pretty sure we just kinda experimented with this one until we could not stop eating for long enough to try another version. I highly recommend these as a simple appetizer that could be served on toothpicks to look like mini-skewers :)
Start by pre-heating the cooking oil in a large skillet on medium high. Next, add the corn starch, egg whites, and black pepper to a large mixing bowl. Toss in the shrimp and mix until they are thoroughly coated.
Once the shrimps are throroughly coated and the oil is hot, wipe off any excess batter from each shrimp using fingers and then place them carefully into the oil. These cook very quickly, so have tongs at the ready or something that you can use to flip them. Cook on each side for 1-2 minutes or until the batter is golden brown.
When the shrimps are done cooking, let cook on a wire rack or just pat dry using paper towels. You want them to be dry so that the batter gets crispy and not soggy. Let the shrimp sit for 2-3 minutes as the batter firms up. Meanwhile, heat up wok on high heat. If you do not have a wok, you can always just properly dispose of the cooking oil you used & reuse the same large skillet.
In the wok, add in the bell pepper, green onion, orange juice, soy sauce, chili peppers, and ginger if you chose to use it. Mix together until the vegetables are softened and the liquid is reduced by half. Toss in the shrimp for 1-2 minutes, tossing them to coat them in the sauce and vegetables. Serve immediately.