| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Eastwest | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Rock shrimp |
| 2 | Shallots | |
| 2 | Thai bird chilies | |
| 1 | c | Coconut |
| 1 | T | Brown sugar |
| 5 | Kaffir lime leaves | |
| julienned | ||
| Juice of 1 lime | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 6 | Sugar cane stalks or lemon | |
| grass stalks | ||
| Spicy Almond Sauce, see * | ||
| Note | ||
| === GARNISH === | ||
| Basil | ||
| Cilantro | ||
| Almonds |
INSTRUCTIONS
Note: See the "Spicy Almond Sauce" recipe which is included in this collection. 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. Serve with Spicy Almond Sauce. Garnish with basil, cilantro and almonds. This recipe yields 4 to 6 servings. Suggested Wine: Handley, Anderson Valley, Gewurztraminer, 1997 Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A23) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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