Vietnamese Shrimp Pops With Peanut Sauce Recipe #360459
Adapted from a recipe in Weber's Way to Grill, as reprinted on the Al Dente blog.
by DrGaellon
1¼ hours | 1 hour prep
SERVES 6
Sauce
- 1 cup unsweetened coconut milk, stirred
- 1/3 cup old-fashioned peanut butter, stirred
- 1 teaspoon finely grated lime zest
- 3 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon hot chili sauce (Sriracha)
- 1/2 teaspoon grated fresh ginger
Shrimp Pops
- 1 lb ground pork
- 3/4 lb shrimp, peeled and deveined
- 1/2 cup coarsely chopped fresh basil
- 1/4 cup panko
- 2 large garlic cloves
- 1 tablespoon soy sauce
- 1/2 teaspoon fresh ground black pepper
For pan
- 1/4 cup vegetable oil
- In a medium saucepan, combine all sauce ingredients. Whisk constantly over medium heat until smooth and slightly thickened, 2-3 minutes; do not allow to boil or simmer. Remove from heat.
- Put shrimp pop ingredients in food processor and pulse until a chunky paste is formed. Pour oil onto a sheet pan and spread evenly. Using 2 spoons, form paste into quenelles. Place quenelles on oiled sheet pan, turning to fully coat. Refrigerate 30-60 minutes until firmed up.
- Preheat a grill (or grill pan) to high heat, or preheat broiler. Insert a skewer into each kebab. (If using broiler, do not use wooden skewers!).
- Grill pops over direct heat, or on grill pan, or under broiler, 2-3 minutes on each side. Serve warm with sauce on the side.
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