Take a trip to the Pacific Rim with these seafood bites. If you like, serve bottled Asian chili-garlic sauce as a second dip.
—PETER HALFERTY CORPUS CHRISTI, TX
PREP: 25 MIN. • GRILL: 10 MIN. • MAKES: 1 DOZEN (1 1/2 CUPS SAUCE)
1 cup coconut milk
1/3 cup creamy peanut butter
3 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon grated lime peel
1 teaspoon Sriracha Asian hot chili sauce or 1/2 teaspoon hot pepper sauce
1/2 teaspoon minced fresh gingerroot
POPS
1 pound ground pork
3/4 pound uncooked large shrimp, peeled and deveined
1/2 cup fresh basil leaves
1/4 cup panko (Japanese) bread crumbs
2 garlic cloves
1 tablespoon soy sauce
1/2 teaspoon pepper
12 sugar cane or soaked wooden skewers
1. In a small saucepan, combine the first eight ingredients. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Remove from the heat and keep warm.
2. Place the pork, shrimp, basil, bread crumbs, garlic, soy sauce and pepper in a food processor; cover and process until finely chopped. Shape into 12 oval patties; insert a soaked wooden skewer into each patty.
3. Grill, uncovered, over medium heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve with sauce.