Cool & Spicy Asian Shrimp Cocktail

Ingredients

• 1 tablespoon asian fish sauce 
• 5 cup ice cubes crushed
• 0.5 cup ponzu sauce divided
• 1 pinch radish sprouts 
• 1 tablespoon rice vinegar 
• 1 cup sake 
• 1 pound shrimp with tails in tact, deveined peeled
• 1 tablespoon soya sauce 
• 1 tablespoon chili sauce sweet
• 2 cup water 

Equipment

• bowl
• sauce pan
• stove
• slotted spoon

Directions

1. 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.
2. Add shrimp and cook just until they turn pink, about 1 ½ to 2 minutes.
3. 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.
4. Let the flavor come together about 10 minutes.Arrange the shrimp in small individual bowls.
5. Drizzle the sauce evenly on top each serving.
6. Garnish with pickled ginger and radish sprouts, if using.