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Vietnamese Prawn Pops with Peanut Sauce
Yields46 Servings
Cook Time10 minsTotal Time40 mins
Sauce
 250 ml (8 fl oz/1 cup) unsweetened coconut milk, stirred
 125 g (4 oz) peanut butter, stirred
 1 tsp finely grated lime rind
 3 tbsp fresh lime juice
 1 tbsp soy sauce
 1 tbsp brown sugar
 1 tsp hot chilli sauce, such as sriracha
 0.50 tsp grated fresh root ginger
Prawn Pops
 500 g (1lb) minced (ground) pork
 375 g (13 oz) prawns, peeled and deveined
 25 g (1 oz) basil, coarsely chopped
 15 g (1/2 oz) panko breadcrumbs
 2 large garlic cloves
 1 tbsp soy sauce
 0.50 tsp freshly ground black pepper
Sauce
 4 tbsp sunflower or other vegetable oil
 bamboo skewers, soaked in water for at least 30 minutes
1

Combine the sauce ingredients in a heavy-based saucepan over a medium heat. Cook (but do not simmer) for 2 to 3 minutes, whisking constantly, just until the sauce is smooth and slightly thickened (the sauce will thicken further as it cools). Remove the pan from the heat.

2

Put the prawn pop ingredients in a food processor or blender and process until a chunky paste is formed. Pour the vegetable oil on to a baking tray and brush it evenly all over the surface. Using 2 spoons, shape the mixture into small quenelles or ovals, placing them on the greased tray as you make them. Turn them, making sure they are well coated with oil. Refrigerate the quenelles for 30 minutes to 1 hour to firm up the texture.

3

Prepare the barbecue for direct cooking over a high heat.

4

Place a quenelle on the end of each skewer. Brush the
cooking grills clean. Barbecue the prawn pops over direct high heat for 4 to 6 minutes, with the lid closed as much as possible but turning once or twice, until they are opaque throughout, (cut one open with a sharp knife to test for doneness). Arrange the prawn pops on a serving platter. Serve warm with the dipping sauce.

CategoryCuisine

Ingredients

Sauce
 250 ml (8 fl oz/1 cup) unsweetened coconut milk, stirred
 125 g (4 oz) peanut butter, stirred
 1 tsp finely grated lime rind
 3 tbsp fresh lime juice
 1 tbsp soy sauce
 1 tbsp brown sugar
 1 tsp hot chilli sauce, such as sriracha
 0.50 tsp grated fresh root ginger
Prawn Pops
 500 g (1lb) minced (ground) pork
 375 g (13 oz) prawns, peeled and deveined
 25 g (1 oz) basil, coarsely chopped
 15 g (1/2 oz) panko breadcrumbs
 2 large garlic cloves
 1 tbsp soy sauce
 0.50 tsp freshly ground black pepper
Sauce
 4 tbsp sunflower or other vegetable oil
 bamboo skewers, soaked in water for at least 30 minutes

Directions

1

Combine the sauce ingredients in a heavy-based saucepan over a medium heat. Cook (but do not simmer) for 2 to 3 minutes, whisking constantly, just until the sauce is smooth and slightly thickened (the sauce will thicken further as it cools). Remove the pan from the heat.

2

Put the prawn pop ingredients in a food processor or blender and process until a chunky paste is formed. Pour the vegetable oil on to a baking tray and brush it evenly all over the surface. Using 2 spoons, shape the mixture into small quenelles or ovals, placing them on the greased tray as you make them. Turn them, making sure they are well coated with oil. Refrigerate the quenelles for 30 minutes to 1 hour to firm up the texture.

3

Prepare the barbecue for direct cooking over a high heat.

4

Place a quenelle on the end of each skewer. Brush the
cooking grills clean. Barbecue the prawn pops over direct high heat for 4 to 6 minutes, with the lid closed as much as possible but turning once or twice, until they are opaque throughout, (cut one open with a sharp knife to test for doneness). Arrange the prawn pops on a serving platter. Serve warm with the dipping sauce.

Vietnamese Prawn Pops with Peanut Sauce
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