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Vietnamese Shrimp Pops with Peanut Sauce

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

  • People

    Serves 4 to 6

  • Prep Time

    30 mins

  • Chilling Time

    30 mins to 1 h

  • Grilling Time

    4 to 6 mins

Ingredients
Instructions

the Ingredients

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Sauce

  • 1 cup unsweetened coconut milk, shaken
  • ⅓ cup 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

  • 1 pound ground pork
  • ¾ pound raw shrimp, peeled and deveined, tails removed
  • ½ cup coarsely chopped fresh Thai or Italian basil leaves
  • ¼ cup panko bread crumbs
  • 2 large garlic cloves
  • 1 tablespoon soy sauce
  • ½ teaspoon freshly ground black pepper
 
  • ¼ cup vegetable oil

Special Equipment

  • 12 to 15 metal or bamboo skewers

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Instructions

  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • 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.
  • 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.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • 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.
    Push one shrimp pop oval onto the end of each skewer. Brush the cooking grates clean. Grill the shrimp pops over 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.

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