Anyone who has eaten fried rice, does anyone know what is in 'shrimp sauce'?

Question

I want the recepie. I believe it is called shrimp sauce. Very good and has ginger and sesame seed in it. Let me know.

Answer 1

I believe it is horseradish and ketchup.

Answer 2

Shrimp With Ginger Sauce
Yield: 6 Servings

Ingredients

1 egg white; beaten
1 ts cornstarch
1 tb water
1/2 lb shrimp; shelled, cleaned and
- cut
1 ts soy sauce
1/2 ts ground ginger
1 ts sugar
1/4 c ketchup
1 pn salt
2 c vegetable oil
1 bell pepper; diced 1-1/2
1/2 md sized carrot; peeled and
-thinly sliced
1 ts crushed red pepper flakes
1/2 ts sesame oil
steamed rice

Instructions

Combine egg white, cornstarch and water. Mix with shrimp. Separtely
combine soy sauce, ginger, sugar, ketchup, and salt. In a wok, heat oil
until smoking. Add shrimp mixture, bell pepper and carrot and quickly stir
the mixture through the hot oil for 15 seconds. Immediately pour the
contents of the wok through a strainer set over a heat-proof bowl. (You
will be draining all the oil from the food into the bowl.) Return 2 tsp.
oil to the wok. Add the shrimp and soy sauce mixtures and stir-fry for 30
seconds. Sprinkle with pepper flakes and stir-fry 30 seconds. Add sesame
oil and serve immeditely.

Answer 3

COCONUT SHRIMP WITH TAMARIND GINGER SAUCE

Active time: 1 hr Start to finish: 1 1/2 hr

For sauce
1 teaspoon tamarind concentrate*
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt

For shrimp
4 cups sweetened flaked coconut (10 oz)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
6 cups vegetable oil
48 medium shrimp (1 1/2 lb), peeled, leaving tail and first segment of shell intact, and, if desired, deveined

Special equipment: a deep-fat thermometer

Make sauce:
Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.

Prepare shrimp:
Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.

Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.

Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.

While oil is heating, coat shrimp:
Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.

Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.

Serve shrimp with sauce.

Cooks' note:
• Tamarind ginger sauce can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving.

* Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).

Makes 8 hors d'oeuvre servings.
Gourmet
May 2002


http://www.epicurious.com/recipes/recipe_views/views/106513

Answer 4

I am asian, and i work part time at several chinese restaurants but i never heard of any sauce call shrimp sauce.
I think it's brown sauce. I think they mix hoisin sauce with other ingredients and seseme seeds in it.

Answer 5

try the epicurious web site