Vietnamese Shrimp Pops With Peanut Sauce - cooking recipe

Ingredients

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 (Sriracha)
1/2 teaspoon grated fresh ginger
Shrimp Pops
1 lb ground pork
3/4 lb shrimp, peeled and deveined
1/2 cup coarsely chopped fresh basil
1/4 cup panko breadcrumbs
2 large garlic cloves
1 tablespoon soy sauce
1/2 teaspoon fresh ground black pepper
For pan
1/4 cup vegetable oil

Preparation

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.
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.
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!).
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.