Blanched Neem with Grilled Shrimp- Blanched neem leaves and
blossoms with grilled shrimp is a
traditional dish. Sometimes, neem can
also be served with grilled catfish. The
dish is accompanied by hot, sweet and
sour sauce. As you can imagine, this
dish pushes all your taste buds, sweet,
salty, sour and bitter.
Prep Time: 10min
1 package blanched neem
1/2 lb grilled shrimp
Chances are you will get frozen neem as opposed to
fresh ones. You won't be compromised by the frozen neem
for this recipe. Boil plenty of water.
Place the neem in a heat resistant bowl. Pour
boiling hot water until the neem leaves are submerged
in water. You can let it sit in the water until you are
ready to serve. Some people blanch the neem a few times
to get rid of the bitterness.
Grill shrimp on the grill or under the broiler.
To eat this dish, you take the base of the stem in
one hand and then pull the individual stems through the
pinched finger and thumb of your other hand. This way
you can pull off the leaves, flowers, and tender tips.
Place a piece of shrimp on top. Drop some sweet and
sour tamarind sauce on top of the shrimp and neem. Add
some rice and pop the whole thing into your mouth and
enjoy. (You can make the stack in any order, just need
to keep it small enough to fit in.)