Vietnamese Shrimp Pops With Peanut Sauce

• 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

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.

sauce, unsweetened coconut milk, oldfashioned peanut butter, lime zest, lime juice, soy sauce, brown sugar, hot chili sauce, ginger, shrimp, ground pork, shrimp, fresh basil, breadcrumbs, garlic, soy sauce, fresh ground black pepper, vegetable oil

Taken from www.food.com/recipe/vietnamese-shrimp-pops-with-peanut-sauce-360459 (may not work)