Vietnamese Shrimp Pops with Peanut Sauce Saint John NB

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).

Saint John Y's Mens Catering
(506) 634-1907
Saint John, NB
 
Reggie's
(506) 657-6270
26 Germain St
Saint John, NB
 
Garden Street Blue Canoe
(506) 202-7197
56 City Rd
Saint John, NB
 
S O S Chef Inc
(506) 657-2433
67 Ragged Point Rd
Saint John, NB
 
Samosa Mahal/A Touch of Spice Inc
(506) 635-6261
1216 Sand Cove Rd
Saint John, NB
 
Grannan's Seafood Restaurant
(506) 648-2323
Saint John, NB
 
Mother Nature's Pita Bakery
(506) 634-7482
337 Av Rothesay
Saint John, NB
 
Fast Jack's
(506) 652-5225
Brunswick Sq
Saint John, NB
 
Grannan's Seafood Restaurant
(506) 634-1555
One Market Square
Saint John, NB
 
Grannan's Seafood Restaurant
(506) 658-6027
Saint John, NB
 

Vietnamese Shrimp Pops with Peanut Sauce

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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.

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