Shrimp Cocktail with Singapore Hot Sauce

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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

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Credit: © Dave Lauridsen

Recipe Summary

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

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  • 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.

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