Vietnamese Shrimp Pops With Peanut Sauce

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

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@DrGaellon
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@DrGaellon
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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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  1. 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.
    Reply
  2. DrGaellon
    Adapted from a recipe in Weber's Way to Grill, as reprinted on the Al Dente blog.
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