| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Vietnamese |
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Shallot; minced |
| 1 |
|
Serrano chili; seeded and minced |
| 6 |
oz |
Shrimp; peeled, deveined and finely chopped |
| 2 |
c |
Finely chopped fresh pineapple |
| 1 |
c |
Pineapple juice |
| 3 |
tb |
Asian fish sauce |
| 1 |
tb |
Vietnamese or Thai chili sauce; or more, to taste |
| 2 |
ts |
Fresh lime juice or rice vinegar |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Sugar |
| 3 |
tb |
Chopped fresh cilantro |
| 1 |
pn |
Salt; if desired. |
INSTRUCTIONS
Yesterday's NYTimes had 4 bbq sauce recipes from various places around the
world -- French West Indies, Spain, Georgia (the one near Russia), and Viet
Nam. The full article is interesting -- it's the June 2nd edition, page 11
of section F. Here are the recipes:
Time: 20 minutes
1. Heat oil in a wok or saute pan over medium heat. Add garlic, shallots
and chili, and stir-fry until they just begin to brown, about 1 minute. Add
shrimp, and stir-fry until opaque, 2 minutes. Stir in the pineapple and
pineapple juice, and bring to a boil.
2. Stir in the fish sauce, chili sauce, lime juice, pepper, sugar and
cilantro, and bring to a boil. Reduce heat, and simmer until sauce is thick
and richly flavored, 3 minutes. If desired, add pinch of salt or dash of
chili sauce. Puree sauce in a food processor. Serve at room temperature.
Yield: 2 cups.
Posted to bbq-digest by "Loren D. Mendelsohn"
<lmend@crow.admin.ccny.cuny.edu> on Jun 03, 1999, converted by MM_Buster
v2.0l.
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