Grilled Shrimp Lollipop with Spicy Almond Sauce (Ming Tsai) |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds rock shrimp |
2 shallots |
2 thai bird chilies |
1 cup coconut |
1 tablespoon brown sugar |
5 kaffir lime leaves, julienned |
juice of 1 lime |
salt and black pepper to taste |
6 sugar cane stalks or lemon grass stalks |
1 cup toasted almond slivers |
1/2 tablespoon sambal |
1/4 cup cilantro leaves |
1/4 cup thai basil leaves |
1 tablespoon fish sauce |
juice of 2 limes |
1 tablespoon sugar |
1/4 cup peanut oil |
salt and black pepper to taste |
water to thin |
garnish: basil, cilantro and almonds |
Directions:
1. 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.
2. SPICY ALMOND SAUCE
3. In a food processor, puree all. May need to add a little water to make puree smooth. Check for seasoning. Garnish with basil, cilantro and almonds.
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