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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.
4
Servings
Tip
Don’t overcook the shrimp. Remove them from skillet as soon as they turn opaque. We liked the dish made with extra-jumbo shrimp; if you use smaller, they'll require a shorter cooking time.
20 minutes
Ingredients
-
4
large shallots, peeled and quartered
-
2
inch piece fresh ginger, peeled and sliced ½-inch thick
Directions
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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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March 5, 2024
Excellent!
Great sauce.
Another winner! For the chili-garlic sauce, I used Sriracha and reduced the amount to 2 tablespoons. I'm a little bit of a whimp when it comes to heat, and this was just the right amount for me. I used the regular-sized Argentinian red shrimps from Trader Joes's. Seconding the recommendation for Red Boat Fish Sauce.
IF you count any ingredient in the above list that might qualify as liquid, you get to about 1.25 cups. Yet, after all the cooking you're told you will have "about 1 1/4 cups liquid" in the strained sauce. (I understand shrimp might release some liquid) I had no where near this amount. The sauce was rather lacking. That plus flavor was weird, not sure what I might have done wrong...
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I made this recipe for a Singaporean guest. She was so dismayed by my "wasting" 6 jumbo shrimp for the sauce, she asked that I post this comment for her: "Please don't grind up and throw away lovely jumbo shrimps. Buy smaller, cheaper shrimps for sauce."