Vietnamese Shrimp Pops With Peanut Sauce

“Adapted from a recipe in Weber's Way to Grill, as reprinted on the Al Dente blog.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine all sauce ingredients. Whisk constantly over medium heat until smooth and slightly thickened, 2-3 minutes; do not allow to boil or simmer. Remove from heat.
  2. Put shrimp pop ingredients in food processor and pulse until a chunky paste is formed. Pour oil onto a sheet pan and spread evenly. Using 2 spoons, form paste into quenelles. Place quenelles on oiled sheet pan, turning to fully coat. Refrigerate 30-60 minutes until firmed up.
  3. Preheat a grill (or grill pan) to high heat, or preheat broiler. Insert a skewer into each kebab. (If using broiler, do not use wooden skewers!).
  4. Grill pops over direct heat, or on grill pan, or under broiler, 2-3 minutes on each side. Serve warm with sauce on the side.

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