https://foodland.iga.com/Recipes/Detail/6331/Ginger_Shrimp_with_Sweet_Spicy_Thai_Dipping_Sauce
Yield: 10 servings
| 1/2 | cup | thinly sliced ginger (2 1/2 ounces), lightly crushed with the side of a knife blade | |
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| 1/2 | cup | rice vinegar | |
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| 1/4 | cup | granulated sugar | |
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| 6 | dried red chiles, broken into several pieces | ||
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| 2 | pounds | cooked large shrimp, shelled and deveined | |
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| 1/2 | cup | sweet Thai chili sauce | |
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| 3 | Tablespoons | fresh lime juice | |
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| 2 | Tablespoons | ketchup | |
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| 1 1/2 | teaspoons | Asian fish sauce | |
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| Celery sticks for serving | |||
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| Cucumber spears for serving | |||
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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 then add shrimp and refrigerate for at least 4 hours or overnight. Drain the shrimp and pat dry. Discard the ginger and chiles.
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.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/6331/Ginger_Shrimp_with_Sweet_Spicy_Thai_Dipping_Sauce
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