Rating: 5 stars Apr 29, 2016 Alan H Taste even better than they look! I've been wanting to make these pops since the first time I saw the recipe in 'Weber's Way To Grill' book. Today was a perfect unseasonably warm November day to fire up the charcoal grill for one last session before the cold and snow arrives tomorrow. The recipe is pretty easy to follow although it says you can use either a food processor or a blender to mix the pops ingredients. I would highly advise against using a blender to mix a pound of pork and 3/4 pound of shrimp as well as the other ingredients. My 25 yr. old blender was totally overwhelmed by all those ingredients and started smoking and ultimately, died so I had to resort to using an electric vegetable chopper to blend the shrimp and pork. The prep time is considerably longer than listed in the recipe but this being the first time attempted, the next time should go a bit smoother. Personal difficulties aside, the pops cooked up very quickly and the sauce was very fresh and delicious tasting, a marvelous blend of flavors making an incredible Asian delight! The pops were delicious also, everyone loved them. This recipe, served with a side of sauteed broccoli was a filling dinner for three people with a few pops leftover for someone to eat tomorrow. There is plenty of leftover sauce which I'll find no problem using up. If I had to estimate I'd say this recipe cost me a little over $15 for ingredients as I had most of these ingredients in my pantry already. Overall this was a delicious recipe and I will try and cook these again in the spring. Another excellent recipe from Weber! Type of Griller Intermediate Would you recommend this recipe? YES
Ingredients:
| 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 packed BROWN SUGAR |
| 1 teaspoon hot chili-garlic sauce , such as sriracha |
| 1/2 teaspoon peeled, grated fresh ginger |
| 1 10 POUND ground pork |
| 3/4 10 POUND raw shrimp , peeled and deveined, tails removed |
| 1/2 cup coarsely chopped fresh basil leaves |
| 1/4 cup panko bread crumbs |
| 2 large garlic cloves |
| 1 tablespoon soy sauce |
| 1/2 teaspoon freshly ground black pepper |
| 1/4 cup vegetable oil |
Directions:
If using bamboo skewers, soak in water for at least 30 minutes.
In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat 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 from the heat.
In a food processor or blender 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. Using two 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.
Prepare the grill for direct cooking over high heat (450° to 550°F).
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 to 6 minutes, turning once or twice (cut one open with a sharp knife to test for doneness). Arrange the shrimp pops on a serving platter. Serve warm with the dipping sauce.
Source: weber.com
fish / fish
