Crispy shrimp with hot sauce

Ingredients
Riso Scotti Easy Cook Thai Rice, boiled
250 g uncooked shrimp
Salt
3 tablespoons of Riso Scotti Rice Oil
2 cloves of garlic, finely chopped
1 teaspoon of ginger, finely chopped
½ red capsicum, finely chopped
2 coriander (or parsley) stalks, chopped
1 ½ tablespoon of soy sauce
1 ½ tablespoon of rice vinegar, or white wine
½ tablespoon of brown sugar
1 teaspoon of chilli pepper flavored oil (optional)
1 green onion, finely chopped

Instructions
Sprinkle some salt over the shrimp and leave them rest for 15 minutes, to allow the salt to absorb as much water as possible. Clean them with paper towels to remove the moist.
Prepare the sauce mixing together, with a fork, the soy sauce, vinegar, sugar and flavored oil. Add the green onion and put aside.
Heat a wok, or large pan, and add the rice oil. When it is well heated, add the shrimp and fry for 1 minute, or until they become pink and are almost done.
Keep only one tablespoon of oil in the wok. Add the garlic, ginger and chilli pepper and cook for 30 seconds.
Add the coriander and cook the ingredients for 1-2 minutes, until the shrimp are completely cooked and the garlic starts to become brownish.
Serve the shrimp immediately, using the hot sauce as dip, aside boiled rice.

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