Grilled shrimp \"lollipop\" with spicy almond sauce

Yield: 4 servings

Measure Ingredient
1½ pounds Rock shrimp
2 \N Shallots
2 \N Thai bird chilies
1 cup Coconut
1 tablespoon Brown sugar
5 \N Kaffir lime leaves; julienned
\N \N Juice of 1 lime
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
6 \N Sugar cane stalks or lemon grass stalks
\N \N Spicy Almond Sauce; see * Note
\N \N === GARNISH ===
\N \N Basil
\N \N Cilantro
\N \N Almonds

* Note: See the "Spicy Almond Sauce" recipe which is included in this collection.

In a food processor, puree all together. Should have consistency of ground meat. Mold mixture around stalks. Cook on a hot, oiled grill for about 4 minutes a side or until almost blackened. Serve with Spicy Almond Sauce.

Garnish with basil, cilantro and almonds. This recipe yields 4 to 6 servings.

Suggested Wine: Handley, Anderson Valley, Gewurztraminer, 1997 Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A23)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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