Grilled Shrimp "Lollipop" with Spicy Almond Sauce
- Level: Easy
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
- Yield: 4 to 6 servings
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.
