Ingredients

• 1 1/2 pounds rock shrimp
• 2 shallots
• 2 Thai bird chilies
• 1 cup coconut
• 1 tablespoon brown sugar
• 5 kaffir lime leaves, julienned
• Juice of 1 lime
• Salt and black pepper to taste
• 6 sugar cane stalks or lemon grass stalks
• 1 cup toasted almond slivers
• 1/2 tablespoon sambal
• 1/4 cup cilantro leaves
• 1/4 cup Thai basil leaves
• 1 tablespoon fish sauce
• Juice of 2 limes
• 1 tablespoon sugar
• 1/4 cup peanut oil
• Salt and black pepper to taste
• Water to thin
• Garnish: basil, cilantro and almonds

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Instructions

1. In a food processor, puree all together. Should have consistency of ground meat. Mold mixture around stalks. Cook on a hot, oiled grill for about 4 minutes a side or until almost blackened.
2. In a food processor, puree all. May need to add a little water to make puree smooth. Check for seasoning. Garnish with basil, cilantro and almonds.