Shrimp Cocktail with Singapore Hot Sauce

Rating: 5 stars
3541 Ratings
  • 5 star values: 3541
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,541 Ratings

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.

By Susan Feniger
July 2012

Gallery

Credit: © Dave Lauridsen

Recipe Summary test

active:
30 mins
total:
1 hr
Yield:
20 hors d’oeuvres
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • Squeeze lemon over the shrimp and serve with the sauce and more lemon wedges.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 10/16/2021