Ingredients
1 cup raw shrimp shells
2 cups water
3 1/2 tablespoons Asian fish sauce
1/4 cup sugar
1 teaspoon rice vinegar
1 to 2 Thai bird chiles or 1/2 serrano chile, cut into thin rings
Preparation
Make shrimp broth: Combine shrimp shells and 2 cups water in small pan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Strain, and set aside to cool.
Measure 1 cup shrimp broth, and place in a bowl. Add fish sauce, sugar, vinegar, and chiles; stir well. The sauce will keep, refrigerated in a covered jar, for up to 2 weeks.
