Grilled Shrimp "Lollipop" with Spicy Almond Sauce

Total Time:
55 min
Prep:
45 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds rock shrimp
  • 2 shallots
  • 2 Thai bird chilies
  • 1 cup coconut
  • 1 tablespoon brown sugar
  • 5 kaffir lime leaves, julienned
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 6 sugar cane stalks or lemon grass stalks
  • SPICY ALMOND SAUCE
  • 1 cup toasted almond slivers
  • 1/2 tablespoon sambal
  • 1/4 cup cilantro leaves
  • 1/4 cup Thai basil leaves
  • 1 tablespoon fish sauce
  • Juice of 2 limes
  • 1 tablespoon sugar
  • 1/4 cup peanut oil
  • Salt and black pepper to taste
  • Water to thin
  • Garnish: basil, cilantro and almonds
Directions

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.

SPICY ALMOND SAUCE

In a food processor, puree all. May need to add a little water to make puree smooth. Check for seasoning. Garnish with basil, cilantro and almonds.


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