Re: Japanese shrimp sauce (Shogun variety)

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Posted by sam sears, cec on January 05, 19101 at 23:12:23 :

In Reply to: Japanese shrimp sauce (Shogun variety) posted by Martin on January 05, 19101 at 09:02:54 :

: Sam or Carl ? ? ? Have tried several variation to making the Shrimp sauce that is used in various Japanese restuarants (Shogun, Kobe). Mayo,Papirika,lemon juice, ground ginger, garlic powder. Something is missing or either to much of one of the ingredients. Any tips or different recipes that taste as good? This is the "pink" sauce (sometime's yellow but could be bad lighting) not the dark ginger based one. Thanks.

Martin, are you using any dehydrated shrimp or fermented shrimp or red fish sauce in your shrimp sauce (I also have seen it called patis)???this is in the recipe I have jotted down for japanese shrimp sauce, 1/4 c fermented or dehyrdated shrimp, ginger, fresh garlic, lemon juice, dash of dark soy (not enough to color), and mayo (1 qt)......hope this helps......sam sears, cec

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