Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time. This sweet-and-spicy sauce was inspired by the ones Feniger sampled at street stalls throughout Singapore.
2 tablespoons canola oil
1 (medium) red onion, thinly sliced
3/4 cup ginger, coarsely chopped
3/4 cup light brown sugar
1 1/4 cups ketchup
1/4 cup Chinese chile bean sauce
Lemon wedges, for serving
4 pounds (large) tail-on shrimp, cooked, chilled
How to Make It
In a saucepan, heat the oil. Add the onion and cook over moderately high heat until lightly browned, 4 minutes. Add the ginger and cook over moderately low heat until softened, 3 minutes. Add the sugar, ketchup and chile bean sauce and simmer over low heat until the sauce is thickened, 5 minutes.
Transfer the sauce to a blender and add 1/2 cup of water. Blend until smooth. With the machine on, add another 1/2 cup of water. Scrape the sauce into the saucepan and simmer over low heat for 3 minutes. Transfer to a bowl and refrigerate until chilled.
Squeeze lemon over the shrimp and serve with the sauce and more lemon wedges.