Filed Under: Appetizer, grillbbq, Seafood, Under 20 Mins, vietnamese

Vietnamese Shrimp Pops with Peanut Sauce

An easy way to introduce young eaters to seafood, without the intimidating shape. Serve with delectable coconutty peanut sauce.

July 7th, 2014

Recipe courtesy of Recipe from Weber's Way to Grill by Jamie Purviance.

Chilling time: 30 minutes to 1 hour Way to Grill: direct high heat (450° to 550°F) Special Equipment: bamboo skewers, soaked in water for at least 30 minutes
Prep Time
30 minutes
Cook Time
6 minutes
  • Sauce

  • 1 cup unsweetened coconut milk, stirred
  • ⅓ 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
  • ½ teaspoon grated fresh ginger
  • Shrimp Pops

  • 11 pound ground pork
  • ¾ pound shrimp, peeled and deveined
  • ½ cup coarsely chopped fresh basil
  • ¼ cup panko bread crumbs
  • 2 cloves garlic
  • 1 tablespoon soy sauce
  • ½ teaspoon freshly ground black pepper
  • ¼ 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 - 3 minutes (the sauce will thicken further as it cools). Remove from heat.

  2. In a food processor or blender, pulse the shrimp pop ingredients and process until a chunky paste is formed.

  3. 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.

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

  5. 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 - 6 minutes. Turn them once or twice, and cut one open with a sharp knife to test for doneness. Arrange the shrimp pops on a serving platter. Serve warm with dipping sauce.

Nutrients Per Serving

678 calories, 43 g protein, 14 g carbs, 2 g fibre, 50 g fat. Excellent source of niacin, vitamin B1, B6, B12, vitamin E. Good source of vitamin B2.

Vietnamese Shrimp Pops with Peanut Sauce

2 responses to “Vietnamese Shrimp Pops with Peanut Sauce”

  1. Slimjim says:

    “11 pound ground pork”? That’s a lot of pops.

  2. Kildozer says:

    …it does sound excessive

Leave a Reply

Your email address will not be published.