Singapore Chili Shrimp

Ingredientes

4 large shallots, peeled and quartered

2-inch piece fresh ginger, peeled and sliced ½-inch thick

1 stalk lemon grass, trimmed to the lower 6 inches, dry outer layers discarded, chopped

6 medium garlic cloves

6 tablespoons ketchup

3 tablespoons fish sauce

3 tablespoons chili-garlic sauce

6 tablespoons unseasoned rice vinegar

1¾ pounds jumbo shrimp, peeled, deveined, tails removed and patted dry

3 tablespoons grapeseed or other neutral oil, divided

3 scallions, thinly sliced on diagonal

Instruções

In 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 work bowl, 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.

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until barely smoking. Add half the remaining shrimp in an even layer and cook without disturbing until deep golden brown on the bottoms, 1 to 2 minutes. Stir and cook until opaque on both sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining shrimp, adding them to the first batch.

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the pureed shallot mixture and cook, stirring constantly, until fragrant, about 2 minutes. Pour in the ketchup mixture and cook, stirring and scraping up any browned bits, until slightly reduced, 2 to 3 minutes. Pour through a fine mesh strainer over a medium bowl, pressing on the solids; you should have about 1¼ cups liquid. Discard the solids

Return the liquid to the skillet, pour in any accumulated shrimp juices (do not add the shrimp) and set the pan over medium-high. Cook, stirring, until slightly thickened, about 1 minute. Remove from heat, add the shrimp and stir until heated through, 30 to 60 seconds. Transfer to a platter and sprinkle with scallions.

Notas

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.

This shrimp supper features a balance of sweet, savory and spicy. Don’t be surprised by the ketchup—it’s a standard ingredient in Singapore chili crab, which was our inspiration. 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.