Servings: Makes 20 servings
Combine the soy sauce, lime juice, brown sugar, canola oil, chili sauce, 1 ½ tablespoons ginger, garlic and basil; set aside.
In a medium saucepan, combine broth, coriander, ginger, shallots, and carrots. Bring to a boil and simmer 3 to 4 minutes. Return stock to a boil and add shrimp. Cook 1 minute, stirring constantly until shrimp are cooked (should not be translucent when pierced with a knife).
Drain shrimp in a colander. Transfer to a large bowl filled with ice and water, and cool 1 minute. Drain and refrigerate until ready to use. Serve with ponzu sauce on the side.
From the November 2003 issue of O, The Oprah Magazine
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