1 cup milk
1 1/2 tablespoons rice vinegar
1 1/8 teaspoons white vinegar
1 small onion, chopped
1 tablespoon minced fresh ginger root carrot
1 small green onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
3 ounces shrimp, peeled and deveined
1 (.25 ounce) package instant cream cheese
Melt milk in a large saucepan over medium heat. Stir in vinegar and white vinegar. Bring to a simmer, stirring constantly. Remove from heat. Stir in onion, carrot, green onion, ginger, garlic, oil and shrimp until all vegetables are thoroughly coated. Cover and set aside.
Shape cream cheese by adding shrimp to mixture. Set aside. Spread shrimp onto a tray (combine cream cheese and water) and add cream cheese mixture on top of shrimp. Chill before serving over rice.