Shrimp Stuffed Grape Leaves
20 jarred grape leaves
2 Tablespoons extra virgin olive oil
6 cloves garlic, peeled and chopped
1 1/2 teaspoons chili paste (ideally Sambal Oelek Sauce)
1 pound raw shrimp, peeled and deveined, tail removed
2 Tablespoons pure fish sauce, e.g. Red Boat Fish Sauce
1 cup unsweetened, flaked coconut
6 radishes, minced
8 scallions, chopped
1/4 cup fresh basil, chopped
1 Tablespoon fresh lime juice
1 ripe mango
3/4 cup paleo mayonnaise
Remove the grape leaves from the jar, unroll and separate them, and rinse
them well under cold water. Leave them to soak while doing the rest of the
Heat the olive oil in a large skillet and saute the garlic for one minute.
Add the chili paste and saute quickly until it bubbles, about 30 seconds.
Add the shrimp and cook for three minutes, until they begin to turn pink.
Stir in the fish sauce and coconut and continue cooking for 2 minutes
longer, until the shrimp are tender. Remove from the heat.
Puree half of the shrimp mixture in a food processor. Coarsely chop the
other half of he mixture. Stir both mixtures together with the basil and
the lime juice.
Drain the grape leaves and pat dry. Place the first leaf on a flat surface.
On the middle of the leaf place 1/2 teaspoon radish, 1 teaspoon green
onion, and 1 rounded teaspoon shrimp mixture. Form this into a packet by
folding each side of the leaf over the filling. Roll the blunt end of the
leaf toward the pointed end until a packet is formed. Place this into a
steamer basket. Repeat the process until all the leaves have been used. Put
the basket on to steam over plain water for 10 minutes.
While the packets are steaming, prepare the sauce. Peel the mango and cut
away all the fleah. Puree the flesh in a food processor. Remove the puree
to a bowl andstir in the mayonnaise until thoroughly blended.
Serve warm, with sauce on the side.
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