Spicy shrimp with rice

Ingredients:

• 0.6 kg small shrimp, peeled, deveined and tailed
• 1/3 cup light brown sugar
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons hot sauce, such as Frank's
• 2 tbsp. l. rice vinegar
• 1/4 tsp crushed red pepper flakes, plus extra for serving
• 3 tablespoons cornstarch
• 1/4 cup vegetable oil
• 1.5 tsp grated ginger root
• 3 cloves garlic, grated
• 3 tbsp. boiled basmati rice
• 1 bunch green onions, cut into 1cm pieces.
• Sriracha sauce and fresh cilantro leaves, for serving

Preparation:

1. In a medium bowl, combine brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes, and 1/2 teaspoon salt; set aside.
2. Dry the shrimp thoroughly with paper towels and place them in a large bowl. Sprinkle the shrimp with cornstarch and toss to coat. Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Stir-fry until fragrant, about 1 minute. Add the sauce, rice, and green onions and cook until heated through, about 3 minutes.
3. Sprinkle with red pepper flakes to taste, cilantro leaves and drizzle with Sriracha sauce.