Name: Vietnamese Shrimp Pops With Peanut Sauce
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 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; 1 lb ground pork; 3/4 lb shrimp, peeled and deveined; 1/2 cup coarsely chopped fresh basil; 1/4 cup panko breadcrumbs; 2 large garlic cloves; 1 tablespoon soy sauce; 1/2 teaspoon fresh ground black pepper; 1/4 cup vegetable oil

1

Recipe by DrGaellon

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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

Ready In:: 1hr 10mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

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 breadcrumbs
2 large garlic cloves
1 tablespoon soy sauce
¹⁄₂ teaspoon fresh ground black pepper
For pan
¹⁄₄ cup vegetable oil

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@DrGaellon

Contributor

@DrGaellon

Contributor

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

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Love to Eat

5/29/2009

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
creation by DrGaellon

3/12/2009

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