2.5 ounces ginger with the side of a knife blade crushed thinly sliced
4 cups ice cubes
2 tablespoons catsup
3 tablespoons juice of lime fresh
6 chiles dried red
0.5 cup rice vinegar
2 pounds shrimp shelled deveined
0.3 cup sugar
0.5 cup thai chili sauce sweet
Equipment
bowl
sauce pan
pot
Directions
In a small saucepan, combine the ginger with the vinegar, sugar and chiles. Bring to a boil, stirring to dissolve the sugar.
Transfer to a large bowl; let cool.
In a large pot of boiling salted water, simmer the shrimp until pink and cooked through, about 2 minutes.
Drain the shrimp and add them to the ginger mixture. Stir in the ice cubes and refrigerate for at least 4 hours or overnight.
Drain the shrimp and pat dry. Discard the ginger and chiles.
In a small bowl, mix the Thai chili sauce with the lime juice, ketchup and fish sauce. Refrigerate until chilled. Arrange the shrimp on a platter with the celery sticks and cucumber spears and serve with the sauce.
Make Ahead: The marinating shrimp and the dipping sauce can be refrigerated separately overnight.
