Vietnamese pineapple-shrimp sauce

Yield: 1 servings

Measure Ingredient
2 tablespoons Peanut oil
3 Cloves garlic; minced
1 Shallot; minced
1 Serrano chili; seeded and minced
6 ounces Shrimp; peeled, deveined and finely chopped
2 cups Finely chopped fresh pineapple
1 cup Pineapple juice
3 tablespoons Asian fish sauce
1 tablespoon Vietnamese or Thai chili sauce; or more, to taste
2 teaspoons Fresh lime juice or rice vinegar
½ teaspoon Black pepper
½ teaspoon Sugar
3 tablespoons Chopped fresh cilantro
1 pinch Salt; if desired.

Yesterday's NYTimes had 4 bbq sauce recipes from various places around the world -- French West Indies, Spain, Georgia (the one near Russia), and Viet Nam. The full article is interesting -- it's the June 2nd edition, page 11 of section F. Here are the recipes: Time: 20 minutes

1. Heat oil in a wok or saute pan over medium heat. Add garlic, shallots and chili, and stir-fry until they just begin to brown, about 1 minute. Add shrimp, and stir-fry until opaque, 2 minutes. Stir in the pineapple and pineapple juice, and bring to a boil.

2. Stir in the fish sauce, chili sauce, lime juice, pepper, sugar and cilantro, and bring to a boil. Reduce heat, and simmer until sauce is thick and richly flavored, 3 minutes. If desired, add pinch of salt or dash of chili sauce. Puree sauce in a food processor. Serve at room temperature.

Yield: 2 cups.

Posted to bbq-digest by "Loren D. Mendelsohn" <lmend@...> on Jun 03, 1999, converted by MM_Buster v2.0l.

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