Vietnamese Shrimp Pops With Peanut Sauce Recipes
VIETNAMESE SHRIMP POPS WITH PEANUT SAUCE
Make and share this Vietnamese Shrimp Pops With Peanut Sauce recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
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- In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat on the stove and cook (but do not simmer) just until the sauce is smooth and slightly thickened, 2 to 3 minutes, whisking constantly (the sauce will thicken further as it cools). Remove the sauce from the heat.
- In a food processor pulse the shrimp pop ingredients and process until a chunky paste is formed. (Or use a large knife to mince the ingredients into a paste on a chopping board, scrape up and transfer to a medium bowl.) Pour the vegetable oil onto a sheet pan and brush it evenly all over the surface. Using two spoons, shape the shrimp mixture into 12 to 15 ovals (also called “quenelles”), placing them on the oiled sheet pan as you make them. Turn them in the oil, making sure they are well coated. Refrigerate for 30 minutes to 1 hour to firm up the texture.
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