Asian Shrimp Cocktail
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Asian Shrimp Cocktail
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Shimp cocktail recipe with juicy ginger lime poached shrimp and a spicy Asian cocktail sauce.
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Ingredients
for shrimp
- 450 grams large shrimp (about 18 16/20 shrimp)
- 4 cups water
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 whole plant cilantro (leaves, stems and root)
- 1 inch knob fresh ginger (sliced thin)
- 1 serrano chili
- lime peel
- ½ cups sake
for cocktail sauce
- 1 small tomato (cut into ¼" cubes)
- ½ cups tomato sauce (pureed stewed tomatoes)
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon wasabi
Instructions
- Remove the shells from the shrimp being careful to leave the tail intact. Devein the shrimp by cutting a slit all the way down the back side (opposite where the legs were), and removing any brown stuff. Put the shells in a large saucepan along with the water, sugar, salt, cilantro, ginger, chili and lime peel. Cover and simmer for 20 minutes then strain the the stock.
- Add the strained stock back into the pan along with the sake and boil for a few minutes to burn off the alcohol in the sake. Add the shrimp to the hot stock, cover, then turn off the heat. depending on how large the shrimp are, they will need to poach anywhere from 8-10 minutes.
- When the shrimp are cooked, plunge them into a bowl of ice water to stop the cooking. Drain and refrigerate until you are ready to serve (up to one day).
- For the cocktail sauce, put all the tomato, tomato puree, Thai Chili sauce, and fish sauce in a nonreactive pan and simmer over low heat until the tomatoes have mostly disolved into the sauce (about 20 minutes). Remove from heat and all the cocktail sauce to come to room temperature. Add the lime juice and wasabi and stir well to make sure there are no clumps of wasabi. Chill in the refrigerator until you are ready to serve.
- To serve, put a small bowl in the middle of a large plate, add the cocktail sauce to the bowl and lay the shrimp around the bowl.
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