Vietnamese Pineapple-Shrimp Sauce

Name: Vietnamese Pineapple-Shrimp Sauce
Total time: 20 min
Yield: 2 cups
Cuisine: vietnamese
Ingredients: 2 tablespoons peanut oil; 3 cloves garlic, minced; 1 shallot, minced; 1 serrano chili, seeded and minced; 6 ounces shrimp, peeled, deveined and finely chopped; 2 cups finely chopped fresh pineapple; 1 cup pineapple juice; 3 tablespoons Asian fish sauce; 1 tablespoon Vietnamese or Thai chili sauce, or more, to taste; 2 teaspoons fresh lime juice or rice vinegar; 1/2 teaspoon black pepper; 1/2 teaspoon sugar; 3 tablespoons chopped fresh cilantro; Pinch of salt, if desired

By Steven Raichlen

Total Time: 20 minutes
Rating: 4(11)
Comments: Read comments

Featured in: Barbecuing With a World Full of Accents

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Ingredients

Yield:2 cups

2tablespoons peanut oil
3cloves garlic, minced
1shallot, minced
1serrano chili, seeded and minced
6ounces shrimp, peeled, deveined and finely chopped
2cups finely chopped fresh pineapple
1cup pineapple juice
3tablespoons Asian fish sauce
1tablespoon Vietnamese or Thai chili sauce, or more, to taste
2teaspoons fresh lime juice or rice vinegar
½teaspoon black pepper
½teaspoon sugar
3tablespoons chopped fresh cilantro
Pinch of salt, if desired

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.

Ratings

4 out of 5

11 user ratings

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Comments

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ng1 year ago

I left the shrimp whole and served shrimp tacos with the sauce.

DB7 years ago

I sauteed chopped bell peppers along with the shallot and garlic to add vegetables and color, as well as a knob of minced ginger. Instead of the cup of pineapple juice, I used my usual stir-fry blend of: 1/4 cup soy sauce, 1/4 cup mirin, 1/2 cup chicken broth. I also reduced the fish sauce to one tablespoon. It was tasty and colorful and used up my leftover pineapple.

Lisa7 years ago

Is it necessary to puree the sauce in the end?

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