Vietnamese Shrimp Pops with Peanut Sauce Halifax NS

In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat and cook (but do not simmer), whisking constantly, just until the sauce is smooth and slightly thickened, 2 to 3 minutes (the sauce will thicken further as it cools).

Lower Deck Pub Beer Market Tap Room Historic Propert
(902) 422-1289
Halifax, NS
 
Pita Paradise
(902) 421-6464
1903 Barrington St
Halifax, NS
 
Rudy's Catering Services
(902) 492-2837
1701 Hollis St
Halifax, NS
 
Deli Green Cafe & Catering
(902) 421-1313
1313 Hollis St
Halifax, NS
 
Lgl Occasions Limited
(902) 428-5456
6549 Coburg Rd
Halifax, NS
 
Subway
(902) 429-6226
5669 Spring Garden Rd
Halifax, NS
 
Jugo Juice
(902) 444-7701
Mic Mac Mall
Halifax, NS
 
Brazilia Cafe
(902) 423-9742
1526 Dresden Row
Halifax, NS
 
Jazzz Delicafe
(902) 431-5299
1266 Hollis St
Halifax, NS
 
All Occassions Catering
(902) 477-9936
9 Old Sambro Rd
Halifax, NS
 

Vietnamese Shrimp Pops with Peanut Sauce

Provided By:




Serves: 4 to 6

Prep time: 30 minutes

Chilling time: 30 minutes to 1 hour

Way To Grill: direct high heat (450° to 550°F)

Grilling Time: 4 to 6 minutes

Special Equipment: bamboo skewers, soaked in water for at least 30 minutes

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, such as Sriracha

1/2 teaspoon grated fresh ginger

Shrimp Pops

1 pound ground pork

3/4 pound shrimp, peeled and deveined

1/2 cup coarsely chopped fresh basil

1/4 cup panko bread crumbs

2 large garlic cloves

1 tablespoon soy sauce

1/2 teaspoon freshly ground black pepper

1/4 cup vegetable oil

1. In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat and cook (but do not simmer), whisking constantly, just until the sauce is smooth and slightly thickened, 2 to 3 minutes (the sauce will thicken further as it cools). Remove from the heat.

2. In a food processor or blender, pulse the shrimp pop ingredients and process until a chunky paste is formed. Pour the vegetable oil onto a sheet pan and brush it evenly all over the surface. Using 2 spoons, shape the mixture into small ovals or quenelles, placing them on the oiled sheet pan as you make them. Turn them, making sure they are well coated with oil. Refrigerate for 30 minutes to 1 hour to firm up the texture.

3. Prepare the grill for direct cooking over high heat.

4. Place a quenelle on the end of each skewer. Brush the cooking grates clean. Grill the shrimp pops over direct high heat, with the lid closed as much as possible, until they are 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 dipping sauce.

Recipe from Weber's Way to Grill by Jamie Purviance. Used with permission.

- News Canada