Grilled Shrimp "Lollipop" With Spicy Almond Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Rock shrimp
2		Shallots
2		Thai bird chilies
1 cup	93g / 3.3oz	Coconut
1 tablespoon	15ml	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 stalks
		Spicy Almond Sauce - see * Note
		Garnish
		Basil
		Cilantro
		Almonds

Recipe 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

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A23)

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