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@...
01-21-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.