Vietnamese Pineapple-shrimp Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Vietnamese | 1 | Servings | |
INGREDIENTS
| 2 | T | 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 | T | Asian fish sauce |
| 1 | T | Vietnamese or Thai chili |
| sauce or more to taste | ||
| 2 | t | Fresh lime juice or rice |
| vinegar | ||
| 1/2 | t | Black pepper |
| 1/2 | t | Sugar |
| 3 | T | 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 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 1120
Calories From Fat: 418
Total Fat: 47g
Cholesterol: 273.1mg
Sodium: 2069.7mg
Potassium: 2372.4mg
Carbohydrates: 135.4g
Fiber: 17.7g
Sugar: 84.6g
Protein: 49.6g