2 large egg whites
1/4 cup cornstarch
1/4 cup sesame seeds
freshly ground black pepper
1 1/2 pounds medium shrimp, peeled and de-veined
1/4 cup vegetable oil, plus more if needed
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions, thinly sliced
In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
Heat oil in a large nonstick skillet over medium-high heat. Working in 2 or 3 batches, cook shrimp until golden and crisp, 2 to 3 minutes per side; transfer to a paper towel lined plate to drain. Add more oil to skillet if necessary for remaining batches.
Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar; boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.