Vietnamese Shrimp Pops With Peanut Sauce

DrGaellon's Note:

Adapted from a recipe in Weber's Way to Grill, as reprinted on the Al Dente blog.

• Total Time: 1 hrs 10 mins
• Prep Time: 1 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 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)
• ½ teaspoon grated fresh ginger

Shrimp Pops

• 1 lb ground pork
• ¾ lb shrimp , peeled and deveined
• ½ cup coarsely chopped fresh basil
• ¼ cup panko
• 2 large garlic cloves
• 1 tablespoon soy sauce
• ½ teaspoon fresh ground black pepper

For pan

• ¼ cup vegetable oil

Directions:

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. 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. 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. 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.

Reviews

[Love to Eat!!]

Got the email from Weber today with this recipe and low and behold here it is!! Was very good. I was deathly afraid these would fall apart on the grill. Not a chance, they held together better than burgers!! Made the meat mix 3 hrs in advance for the flavors to meld and let it chill until I made the quenelles, then chilled them again as the recipe stated. This is very tasty!! Also, made the sauce with Sunbutter instead of peanut butter as I am allergic to peanuts.