Asian flavors redefine the classic shrimp cocktail.
- 2 cup water
- 1 cup sake
- 6 thin slices of fresh ginger
- ½ cup plus 2 teaspoons ponzu sauce, divided
- 1 pound large shrimp, peeled with tails in tact, deveined
- 5 cup crushed ice
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
- 1 tablespoon rice vinegar
- 1 thai bird chilies, thinly sliced cross wise (optional)
- 1 tablespoon sliced pickled ginger (optional)
- 1 tablespoon asian fish sauce
- 1 pinch radish sprouts (optional)
Put the crushed ice in a large bowl set near the stove.
Bring water, sake, fresh ginger, fish sauce, 2 teaspoons ponzu sauce to a boil in a large saucepan. Add shrimp and cook just until they turn pink, about 1 ½ to 2 minutes. Remove from water quickly using a slotted spoon and bury them in the ice-filled bowl to stop cooking. Once completely chilled, drain away the remaining ice and dry the shrimp well. refrigerate the shrimp, covered, until ready to serve.
Stir the remaining ½ cup ponzu sauce, soy sauce, sweet chili sauce, rice vinegar and chili slices (if using) in a small bowl. Let the flavor come together about 10 minutes.
Arrange the shrimp in small individual bowls. Drizzle the sauce evenly on top each serving. Garnish with pickled ginger and radish sprouts, if using.