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Mix together sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl and whisk until well combined. Gently toss in shrimp until evenly coated. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Stir in half the shrimp and cook until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1/2 tablespoon oil and the rest of the shrimp. Stir in orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring often, until slightly thickened and the volume has been reduced into half, about 5 minutes. Bring the shrimp back to the pan and stir to evenly coat with the sauce. Top with sliced scallion. Serve warm with steamed or stir-fried rice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Toast for nutty depth — tahini, gomashio, garnish, bread
Large ridged Japanese mortar — grind sesame for goma-ae, miso
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Toast for nutty depth — tahini, gomashio, garnish, bread
Large ridged Japanese mortar — grind sesame for goma-ae, miso
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails