Follow these steps for perfect results
unsweetened coconut milk
stirred
old-fashioned peanut butter
stirred
lime zest
finely grated
lime juice
fresh
soy sauce
brown sugar
hot chili sauce
(Sriracha)
fresh ginger
grated
ground pork
shrimp
peeled and deveined
fresh basil
coarsely chopped
panko breadcrumbs
garlic
soy sauce
fresh ground black pepper
vegetable oil
Combine all sauce ingredients in a medium saucepan.
Whisk constantly over medium heat until smooth and slightly thickened (2-3 minutes).
Do not allow the sauce to boil or simmer. Remove from heat and set aside.
Put ground pork, shrimp, basil, breadcrumbs, garlic, soy sauce, and pepper in a food processor.
Pulse until a chunky paste is formed.
Pour vegetable oil onto a sheet pan and spread evenly.
Using 2 spoons, form the paste into quenelles.
Place quenelles on the oiled sheet pan, turning to fully coat.
Refrigerate for 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 peanut sauce on the side.
Expert advice for the best results
Make the sauce ahead of time and store in the refrigerator.
Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Serve with a side of steamed rice or vermicelli noodles.
Everything you need to know before you start
15 minutes
Sauce can be made ahead.
Serve on a platter with fresh herbs and a bowl of peanut sauce.
Serve as an appetizer or light meal.
Garnish with chopped peanuts and cilantro.
Complements the spiciness.
Off-dry Riesling balances the flavors.
Discover the story behind this recipe
Popular street food and appetizer.
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