| 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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