Vietnamese-style Shrimp Pops with Peanut Sauce
Sue Byrom
ingredients
- Sauce:
- 1 piece (1/4-inch long) ginger root, grated
- 1 cup unsweetened coconut milk
- 1/3 cup natural peanut butter
- 1 T. each: soy sauce, brown sugar
- 1 t. Asian hot chili sauce
- Grated zest, juice of 1 lime
- Shrimp pops:
- 2 cloves garlic
- 1 pound ground pork
- 3/4 pound raw shrimp, peeled, deveined
- 1/2 cup coarsely chopped fresh basil
- 1/4 cup panko bread crumbs
- 1 T. soy sauce
- 1/2 t. freshly ground pepper
- 1/4 cup vegetable oil
directions
- 1
Combine the sauce ingredients in a saucepan over medium heat. Cook, whisking, until smooth and slightly thickened, 3 minutes. Cool. Pour into a serving bowl.
- 2
Combine all the shrimp pop ingredients except the oil in a food processor or blender; pulse until mixture becomes a chunky paste. Pour the oil onto a rimmed baking sheet; brush evenly all over the surface. Shape the shrimp mixture into small ovals using two spoons; place ovals on the oiled pan, turning to coat with oil. Refrigerate shrimp until firm, 1 hour.
- 3
Prepare a grill, grill pan or broiler for high heat. Place a shrimp pop on the end of each skewer. Grill or broil until opaque and fully cooked, about 10 minutes, turning once or twice. Serve warm with the dipping sauce.
Source: Sue Byrom
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews