Chile Shrimp

Based on a popular street snack in Singapore, this simplified version uses shrimp instead of the traditional whole crabs. Serve over plain rice or rice noodles (be sure to start them before you begin this recipe) or stuff the shrimp into a split loaf of toasted Italian bread for a crosscultural poor boy sandwich. Other protein you can use: similar-sized scallops (or larger, though they’ll take longer to cook); shelled lobster, clams, or mussels; lump crabmeat or whole small crabs in the shells.

2 inches fresh ginger, peeled

3 cloves garlic, peeled and lightly crushed

2 shallots, roughly chopped

4 small fresh chiles, like Thai, or dried red chiles, stemmed and seeded, or to taste, or hot red pepper flakes to taste

3 tablespoons neutral oil, like grapeseed or corn

2 tablespoons tomato paste or 1 medium tomato, cored and chopped

2 tablespoons freshly squeezed lime juice

2 tablespoons nam pla (Thai fish sauce)

2 teaspoons soy sauce

1 tablespoon sugar

About 11/2 pounds shrimp, 20 to 30 per pound, peeled, rinsed, and dried

• Put the ginger, garlic, shallots, and chiles in a food processor and process until minced. Put the oil in a large skillet over medium-high heat. When hot, add the minced chile mixture and cook, stirring constantly, for about 30 seconds.
• Stir in the tomato paste, lime juice, nam pla, soy sauce, sugar, and 2 tablespoons water. Add the shrimp and stir to coat with the sauce. Cook just until the sauce is bubbling and the shrimp turns pink, about 5 minutes. Serve immediately.

MAKES: 4 servings

TIME: 20 minutes