3 pounds, about 12 appetizer portions
2 tablespoons chopped fresh ginger
4 garlic cloves
1 tablespoon salt
3 pounds large shrimp, steamed 2 minutes and peeled
1 tablespoon hot sauce
1 12-ounce bottle rice vinegar
- Grind first 3 ingredients into a paste. Combine with the rest of the ingredients in a heavy-duty Ziploc.
- Seal and chill at least 8 hours. Garnish with hot peppers if desired.
- from Sarah Moïse Young