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Singapore Chili Shrimp
This shrimp dish features a balance of sweet, savory and spicy. Don’t be surprised by the ketchup—it’s a standard ingredient in Singapore chili shrimp. To achieve a shrimp flavor that suffuses the dish, we puree a few raw shrimp into the sauce; this also gives the sauce a rich, full-bodied consistency. Serve with steamed rice.
large shallots, peeled and quartered
inch piece fresh ginger, peeled and sliced ½-inch thick
01In a food processor, finely chop the shallots, ginger, lemon grass and garlic, about 15 seconds, scraping the sides as needed. Set aside in a small bowl. Rinse out and dry the workbowl, then add the ketchup, fish sauce, chili-garlic sauce, vinegar, 6 tablespoons water and 6 of the shrimp (4 ounces). Process until smooth, about 20 seconds, then set aside.
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