Title: Vietnamese Pineapple-Shrimp Sauce
Categories: None
Yield: 1 servings

2 tb Peanut oil
3 Cloves garlic; minced
1 Shallot; minced
1 Serrano chili; seeded and
-minced
6 oz Shrimp; peeled, deveined and
-finely chopped
2 c Finely chopped fresh
-pineapple
1 c Pineapple juice
3 tb Asian fish sauce
1 tb Vietnamese or Thai chili
-sauce; or more, to taste
2 ts Fresh lime juice or rice
-vinegar
1/2 ts Black pepper
1/2 ts Sugar
3 tb 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 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.