Yield: 1 servings
|2 tablespoons||Peanut oil|
|3||Cloves garlic; 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|
|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.