Vietnamese Pineapple-Shrimp Sauce

By Steven Raichlen

Published June 1, 1999

Total Time
20 minutes
Rating
4(11)
Comments
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Ingredients

Yield:2 cups

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

25 grams carbs; 68 milligrams cholesterol; 197 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 1172 milligrams sodium; 11 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

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Ratings

4 out of 5
11 user ratings
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Comments

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ng

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

DB

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.

Lisa

Is it necessary to puree the sauce in the end?

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