Vietnamese Shrimp Pops With Peanut Sauce

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Adapted from a recipe in weber's way to grill, as reprinted on the al dente blog.

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Steps

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In a medium saucepan , combine all sauce ingredients.

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Whisk constantly over medium heat until smooth and slightly thickened , 2-3 minutes.

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Do not allow to boil or simmer.

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Remove from heat.

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Put shrimp pop ingredients in food processor and pulse until a chunky paste is formed.

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Pour oil onto a sheet pan and spread evenly.

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Using 2 spoons , form paste into quenelles.

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Place quenelles on oiled sheet pan , turning to fully coat.

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Refrigerate 30-60 minutes until firmed up.

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Preheat a grill to high heat , or preheat broiler.

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Insert a skewer into each kebab.

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Grill pops over direct heat , or on grill pan , or under broiler , 2-3 minutes on each side.

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Serve warm with sauce on the side.

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Ingredients

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unsweetened coconut milk, peanut butter, lime zest, fresh lime juice, soy sauce, brown sugar, hot chili sauce, fresh ginger, ground pork, shrimp, fresh basil, panko breadcrumbs, garlic cloves, fresh ground black pepper, vegetable oil