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Shrimp Macaroons with Pineapple Sauce

Ingredients:

1½ TBS. tapioca 2½ TBS. fish stock or sauce 26 medium raw shrimp 2 TBS. minced garlic

5 sprigs cilantro 1 TBS. sugar 1 cup bread crumbs peanut or canola oil

Mix fish stock or sauce and tapioca to form a paste. Chop shrimp, garlic, cilantro and sugar in food processor. Fold in to paste. Form a small amount into a ball and dip into bread crumbs, flatten slightly and deep fry in oil.

Sauce:

½ fresh pineapple 2 cups white vinegar 1 cup sugar 1½ fresh red chili

2 TBS. minced onion 4 tsp. peanut oil 2 tsp. Wildwood Blends All-Purpose Seasoning

Peel pineapple and chop into cubes. Place pineapple, onion and chili pepper into food processor until smooth. Heat peanut oil and add pineapple mixture to take on color while stirring over medium heat. Add vinegar and bring to a good simmer. Add sugar and seasoning blend and cook 10 minutes, remove from heat and use as dip.