Vietnamese pineapple-shrimp sauce
1 servings
Ingredients
| Quantity | 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. |
Directions
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.