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Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Shrimp--To Tease and To Satisfy

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Total:: 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.

My Private Notes

Name: Grilled Shrimp "Lollipop" with Spicy Almond Sauce
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Cuisine: asian
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; 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