Ginger Shrimp with Sweet-Spicy Thai Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1/2 cup thinly sliced ginger (2 1/2 ounces), lightly crushed with the side of a knife blade |
1/2 cup rice vinegar |
1/4 cup sugar |
6 dried red chiles, broken into several pieces |
2 pounds large shrimp, shelled and deveined |
4 cups small ice cubes |
1/2 cup sweet thai chili sauce |
3 tablespoons fresh lime juice |
2 tablespoons ketchup |
1 1/2 teaspoons asian fish sauce |
celery sticks and cucumber spears, for serving |
Directions:
1. In a small saucepan, combine the ginger with the vinegar, sugar and chiles. Bring to a boil, stirring to dissolve the sugar. Transfer to a large bowl; let cool.
2. In a large pot of boiling salted water, simmer the shrimp until pink and cooked through, about 2 minutes. Drain the shrimp and add them to the ginger mixture. Stir in the ice cubes and refrigerate for at least 4 hours or overnight. Drain the shrimp and pat dry. Discard the ginger and chiles.
3. In a small bowl, mix the Thai chili sauce with the lime juice, ketchup and fish sauce. Refrigerate until chilled. Arrange the shrimp on a platter with the celery sticks and cucumber spears and serve with the sauce.
4. Make Ahead: The marinating shrimp and the dipping sauce can be refrigerated separately overnight.
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