| 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 |
tb |
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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