Vietnamese Pineapple-Shrimp Sauce

Vietnamese Pineapple-Shrimp Sauce Ingredients

2 tb Peanut oil	3 tb Asian fish sauce
3 Cloves garlic; minced	1 tb Vietnamese or Thai chili
1 Shallot; minced	2 ts Fresh lime juice or rice
1 Serrano chili; seeded and	1/2 ts Black pepper
6 oz Shrimp; peeled, deveined and	1/2 ts Sugar
2 c Finely chopped fresh	3 tb Chopped fresh cilantro
1 c Pineapple juice	1 pn Salt; if desired.

Instructions for Vietnamese Pineapple-Shrimp Sauce

Yesterdays 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 -- its 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" on Jun 03, 1999, converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cilantro	Fish Sauce	Garlic	Pineapple
Rice	Salt	Shallot	Shrimp
Sugar

for flavor and categorization

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