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Recipe From from Weber's Way to Grill™ by Jamie Purviance

Vietnamese Shrimp Pops with Peanut Sauce

  • People

    Serves 4 to 6

  • Prep Time

    30 min.

  • Chilling Time

    30 min. to 1 h

  • Grilling Time

    4 to 6 min.

Serves 4 to 6
Prep Time
30 min.
Chilling Time
30 min. to 1 h
Grilling Time
4 to 6 min.

the Ingredients

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  • 240 milliliters unsweetened coconut milk, shaken
  • 80 grams old-fashioned peanut butter, stirred
  • 1 teaspoon finely grated lime zest
  • 3 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon hot chili-garlic sauce, such as Sriracha
  • ½ teaspoon peeled, finely grated fresh ginger

Shrimp pops

  • 455 grams ground pork
  • 340 grams raw shrimp, peeled and deveined, tails removed
  • 12 grams coarsely chopped fresh Thai or Italian basil leaves
  • 20 grams panko bread crumbs
  • 2 large garlic cloves
  • 1 tablespoon soy sauce
  • ½ teaspoon freshly ground black pepper
  • 60 milliliters vegetable oil

Special Equipment

  • 12 to 15 metal or bamboo skewers


  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02 In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat on the stove and cook (but do not simmer) just until the sauce is smooth and slightly thickened, 2 to 3 minutes, whisking constantly (the sauce will thicken further as it cools). Remove the sauce from the heat.
  • 03 In a food processor pulse the shrimp pop ingredients and process until a chunky paste is formed. (Or use a large knife to mince the ingredients into a paste on a chopping board, scrape up, and transfer to a medium bowl.) Pour the vegetable oil onto a sheet pan and brush it evenly all over the surface. Using two spoons, shape the shrimp mixture into 12 to 15 ovals (also called quenelles), placing them on the oiled sheet pan as you make them. Turn them in the oil, making sure they are well coated. Refrigerate for 30 minutes to 1 hour to firm up the texture.
  • 04 Prepare the grill for direct cooking over high heat (230° to 290°C).
  • 05 Push one shrimp pop oval onto the end of each skewer. Brush the cooking grates clean. Grill the shrimp pops over direct high heat, with the lid closed, until opaque throughout, 4 to 6 minutes, turning once or twice (cut one open with a sharp knife to test for doneness). Arrange the shrimp pops on a serving platter. Serve warm with the sauce.

Let's Gear Up

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