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FREE OTTAWA / GATINEAU ASSEMBLY & DELIVERY ON ORDERS OVER $199. FREE SHIPPING OVER $999*
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VIETNAMESE SHRIMP POPS WITH PEANUT SAUCE

ORIGINALLY POSTED ON WEBER

PREP TIME

30 Mins

COOK TIME

10 Mins + 30 Mins Chilling time

FEEDS

4-6

DIFFICULTY

Medium

INGREDIENTS

For the Sauce:
240mlUnsweetened coconut milk, shaken
80 grams
Old-fashioned peanut butter, stirred
1 Tsp.
Finely grated lime zest
3 Tbsp.Fresh lime juice
1 Tbsp.Soy sauce
1 Tbsp.Packed light brown sugar
1 Tsp.Hot chili–garlic sauce, such as Sriracha
½ Tsp.Peeled, finely grated fresh ginger
For the Shrimp Pops
455 gramsGround pork
340 gramsRaw shrimp, peeled, deveined and tails removed
12 gramsCoarsely chopped fresh Thai or Italian basil leaves
20 gramsPanko bread crumbs
2 LargeGarlic cloves
1 Tbsp.Soy sauce
½ Tsp.Freshly ground black pepper
60 mlVegetable Oil
Special Equipment
12 to 15
 Metal or Bamboo skewers

DIRECTIONS

  • 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 (230°C to 290°C).
  • 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.

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