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Shrimp with Rooster Sauce Over Sticky Rice


Serves  4 -6

1 ½ cups Sriracha sauce (aka Rooster sauce)
½ cup sambal sauce
½ cup palm sugar or light brown sugar, loosely packed
½ cup fresh squeezed lime juice
½ cup plus 2 tablespoons vegetable oil
¼ cup minced garlic
¼ cup minced fresh ginger
2 tablespoons mirin
2 tablespoons fish sauce
2 tablespoons sesame oil
3 pounds 16/20 shrimp, peeled and deveined
4 cups Napa cabbage, cut into 1 inch squares
1 cup carrot ribbons, (scraped with a vegetable peeler into ribbons 2 inches long)
1 cup halved and thinly sliced zucchini (½ moons)
1 cup thinly sliced red onion 
3 cups cooked sticky rice (sushi rice), prepared according to package directions, for serving
2 tablespoons rough chopped cilantro
2 tablespoons rough chopped mint

In a medium bowl, combine the Sriracha, sambal, sugar, lime juice, ½ cup of the vegetable oil, garlic, ginger, mirin, fish sauce, and sesame oil and whisk well to combine.  Set the Sriracha marinade aside at room temperature for at least 1 hour and up to 4 hours. 

In a 1-gallon resealable plastic food storage bag, combine the shrimp and 1 cup of the Sriracha marinade.  Allow the shrimp to marinate for 1 hour.  In a separate resealable food storage plastic bag combine the cabbage, carrots, zucchini and red onion and 1 cup of the Sriracha marinade; set aside to marinate for 1 hour.

Heat a large sauté pan over medium heat. Add 1 tablespoon of the remaining vegetable oil and half of the shrimp and cook until shrimp are just cooked through, 2 to 2½ minutes per side. Transfer the cooked shrimp to a large bowl and toss with any remaining Sriracha marinade. Repeat with the remaining oil and shrimp. Stir to combine.

Remove the vegetables from the bag and transfer to a colander, allowing excess liquid and marinade to drain.

To serve, divide the sticky rice evenly among serving dishes. Top the rice with the marinated vegetables and the sautéed shrimp. Garnish with the chopped cilantro and mint. Serve immediately.


Cook’s Note:
Sriracha sauce is also known as rooster sauce because of the white rooster strutting its stuff on the front of the bottle. Sriracha, a town in Chonburi Province, Thailand, is known for their own version of the chili sauce which is slightly different from the version we know here in the United States. Sriracha (or Rooster sauce) is made by David Tran of Huy Fong foods. He is a Vietnamese emigrant who resettled in California and began growing chiles to make hot sauce for his pho, a Vietnamese noodle soup. He began bottling his product and selling it to the Asian community and it has since taken off, not only in the Asian community but in mainstream America. It is used in burger joints, five star restaurants and noodle shops across the US.


Source:  Emeril’s Table, October 2011. Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.
 

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