Vietnamese Shrimp Pops With Peanut Sauce

Ingredients

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

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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!).

4. 4

   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.