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Shrimp Cocktail with Singapore Hot Sauce
© Dave Lauridsen

Shrimp Cocktail with Singapore Hot Sauce

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 20 hors d’oeuvres
  • HEALTHY
  • MAKE-AHEAD

Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time. This sweet-and-spicy sauce was inspired by the ones Feniger sampled at street stalls throughout Singapore.

  1. 2 tablespoons canola oil
  2. 1 medium red onion, thinly sliced
  3. 3/4 cup coarsely chopped fresh ginger
  4. 3/4 cup light brown sugar
  5. 1 1/4 cups ketchup
  6. 1/4 cup Chinese chile bean sauce
  7. Lemon wedges, for serving
  8. 4 pounds cooked large, tail-on shrimp, chilled
  1. In a saucepan, heat the oil. Add the onion and cook over moderately high heat until lightly browned, 4 minutes. Add the ginger and cook over moderately low heat until softened, 3 minutes. Add the sugar, ketchup and chile bean sauce and simmer over low heat until the sauce is thickened, 5 minutes.
  2. Transfer the sauce to a blender and add 1/2 cup of water. Blend until smooth. With the machine on, add another 1/2 cup of water. Scrape the sauce into the saucepan and simmer over low heat for 3 minutes. Transfer to a bowl and refrigerate until chilled.
  3. Squeeze lemon over the shrimp and serve with the sauce and more lemon wedges.
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