Tangerine Sauce for Deep Fried Shrimp or Chicken
• 1 1/2 cups tangerine juice (no pulp)
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 1/2 teaspoon salt
- Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
- Put pan on low heat.
- You want to heat up the mixture without boiling it.
- The butter should be completely melted and sauce steaming.
- While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
- Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
- Keep whisking until sauce thickens.
- Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, deep fried shrimp or chicken.
I can’t wait to try this!
I used to add the zest too, but I didn’t like the texture and I didn’t like having to strain it out. The zest does give a more pronounced tangerine flavor.
This looks so good. Can never have too many sauce recipes. Thanks for posting it.
Hello All…my first time to post, but I am out here in cyberland and I do read everyones post regularly. time for me is of essence at the present…work full time etc.
Evidently I lost you when my computer crashed. I’m sure glad to find you again. This site has some of the yummiest recipes I’ve ever seen.
I am going to try this using Arrowroot Starch instead of Corn Starch. It gels to a clear thick solution at a lower temperature than cornstarch. Sounds delicious.
I’m new to the forum but not new to cooking. I LOVE this recipe. I added zest tied in tulle so as not to need to strain it out.
Yum! Wonder if we could add some diced fruit - pineapple or orange segments. Almost like an orange glaze…
That’s the beauty of cooking. You can add or subtract what you want.
Thank you so much, great recipe.
Wonder what a little fresh horseradish ketchup or Gochujang would do to this reciped…must try it.