Malaysian Orange Shrimp

Monday night, Andrew pulled yet another winner! With all the delicious cooking he has been indulging in lately, I sometimes think he should be the one writing on this blog instead of me. Although I'd rather he spend his free time making me delicacies while I share them with the world :)

He made this dish with shrimp but tofu or chicken can be used as good substitutes. 

For the shrimp:

8-20 jumbo shrimp or tiger prawn deveined before marinating

1 teaspoon minced orange zest

3 tablespoons soy sauce (divided)
2 cloves garlic (minced and divided)
1 inch ginger (minced)
1 stalk scallion (the green part only, cut into thin threads for garnishing)
1 tablespoon of red chilly pepper or to flavor

2 bell peppers (1 red and 1 green) cut into strips

1/2 red onion cut into strips

1 carrot grated to medium strips

Cilantro to flavor

For the sauce:

1/2 cup freshly-squeezed orange juice

1 tablespoon minced orange zest

1 inch of ginger (minced)
3 tablespoons chicken broth
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice vinegar or white vinegar
5 teaspoons sugar
1/8 teaspoon ground black pepper

1 teaspoon corn starch
Salt to taste

1 cup rice or Asian noodles

Preparation:

1. Mix soy sauce, garlic, red chilly pepper, ginger, oil and shrimp  and allow to marinade in the fridge for 1 hour
2. Prepare the orange sauce by mixing all the sauce ingredients together
3. Bring the wok to medium high heat and add oil, soy sauce, garlic, bell peppers, orange sauce and shrimp, add carrots after 2 minutes
4. Allow to cook until shrimp is finished
5. Garnish with scallions and cilantro to flavor
6. Serve with rice or Asian noodles