Vietnamese Pineapple-Shrimp Sauce

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
• ½ teaspoon black pepper
• ½ teaspoon sugar
• 3 tablespoons chopped fresh cilantro
• Pinch of salt, if desired

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    49 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 2 grams protein; 17 milligrams cholesterol; 311 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 cups

Preparation

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.