Cantonese Shrimp

Ingredients

1 orange
2 tbsp soy sauce
2 tbsp honey
2 tbsp dry sherry
2 tbsp white-wine vinegar
1 tsp Chinese five-spice powder
3/4 kg raw jumbo shrimp
scallion to garnish

Method

With a vegetable peeler or small sharp knife, remove 6 strips of rind from orange, taking care not to include any white pith.

Cut strips into fine shreds. Bring a small saucepan of water to a boil. Add orange-rind strips and blanch 2 minutes. Drain rind. Into the empty pan, put orange-rind strips, soy sauce, honey, sherry, vinegar, and five-spice powder. Squeeze in juice from orange. Simmer 3 to 4 minutes, then leave to cool.

Place shrimp in a shallow dish, pour soy mixture over, and let stand 1 hour. In a skillet, stir-fry shrimp in the sauce 2 to 4 minutes until shrimp are pink and fully cooked. Serve garnished with scallions.

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