A thin but flavorful low-fat sauce that serves as a dipping sauce and marinade.
Recipe information
Yield
Serves 8
Ingredients
2
/3 cup rice wine vinegar
1
/2 cup tightly packed fresh mint leaves, chopped
1
/3 cup (generous) low-fat milk
6
large garlic cloves, chopped
3
tablespoons minced lemongrass* or 1 1/2 teaspoons minced lime peel (green part only)
2
tablespoons honey
2
teaspoons fish sauce (nuoc mam, nam pla)*
2
teaspoons low-sodium soy sauce
1
teaspoon dried crushed red pepper
1
/2 teaspoon imitation coconut extract
2
pounds uncooked medium to large shrimp, peeled, deveined
*Lemongrass, nuoc mam, and nam pla are available at Southeast Asian markets and specialty foods stores.
Need to make a substitution?
Preparation
Step 1
Combine first 10 ingredients in large bowl. (Can be prepared up to 1 day ahead. Cover and refrigerate.)
Step 2
Bring pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator 1 hour.(Can be prepared up to 4 hours ahead. Cover.)
Step 3
Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve.
Nutrition Per Serving
Per serving: calories
130; fat
2 g; sodium
231 mg; cholesterol
140 mg
#### Nutritional analysis provided by Bon Appétit