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Title: Grilled Shrimp "Lollipop" With Spicy Almond Sauce
Yield: 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 st
           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

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Contributor: Ming Tsai

Preparation Time: 0:00

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