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
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
- 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
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 1 reviews
By Snowbeast
Atvidaberg
on August 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made the sauce for a similar shrimp appetizer (i.e. I didn't use this shrimp marinade recipe. But the sauce - divine! I did not blanch the almonds, it wasn't needed although probably the flavors would balance more delicately if I had. I doubled the sambal. This sauce would certainly make a great dip for chicken, beef or vegetables.
Read all 1 reviews