- ⅓ cup light brown sugar
- 3 T. fresh orange juice
- 2 T. Frank's hot sauce
- 2 T. rice vinegar
- ¼ t. crushed red pepper flakes, plus more for garnish
- Kosher salt
- 1¼ pounds peeled and deveined small shrimp, tails removed
- 3 T. cornstarch
- ¼ cup vegetable oil
- 1½ t. grated fresh ginger
- 3 cloves garlic, grated
- 1 bunch scallions, cut into ½-inch pieces
- Sriracha and fresh cilantro leaves, for garnish
DIRECTIONS
- Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and ½ t. salt in a medium bowl; set aside.
- Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
- Heat the 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. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
- Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.
Recipe Image:The Girl on Bloor