Recipe - Vietnamese Pineapple-Shrimp Sauce

2 tablespoon Peanut oil
3 Cloves garlic; minced
1 Shallot; minced
1 Serrano chili; seeded and
minced
6 ounce Shrimp; peeled, deveined and
finely chopped
2 cup Finely chopped fresh
pineapple
1 cup Pineapple juice
3 tablespoon Asian fish sauce
1 tablespoon Vietnamese or Thai chili
sauce; or more, to taste
2 teaspoon Fresh lime juice or rice
vinegar
One half teaspoon Black pepper
One half teaspoon Sugar
3 tablespoon Chopped fresh cilantro
1 pn Salt; if desired.

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

1. Heat oil in a wok or saute pan over medium heat. Add garlic, shallots
and chili, and stirfry until they just begin to brown, about 1 minute. Add
shrimp, and stirfry 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 bbqdigest by "Loren D. Mendelsohn"
lmend@crow.admin.ccny.cuny.edu on Jun 03, 1999, converted by MM_Buster
v2.0l.