Sauce
1 cup unsweetened coconut milk, stirred
1⁄3 cup peanut butter
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon chili sauce, such as Sriracha
½ teaspoon grated fresh ginger
Shrimp Pops
1 pound ground pork
¾ pound raw shrimp, peeled and deveined
½ cup chopped basil
¼ cup Panko bread crumbs
2 large garlic cloves
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper
¼ cup vegetable oil
Directions:
1. In a 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, 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. Shape the mixture into ovals, 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 shrimp mixture on the end of each skewer. Grill the shrimp pops over direct high heat, with the lid closed as much as possible, until they are firm throughout, 4 to 6 minutes, turning once or twice (cut one open with a sharp knife to test for doneness). Serve warm with the dipping sauce.
Left Over Shrimp Pops
I love to re-purpose left overs. I had several shrimp pops left from dinner so I sliced them up, browned them in a skillet and added a hand full of frozen peas. Then served them over flat rice noodles with the remaining peanut sauce. SOOO GOOD!
