Thai Shrimp & Pork Skewers

7 pairs chopsticks (split in half, 14 total)
½ lb. raw shrimp (peeled & deveined)
2 egg whites
¼ cup + 2 Tbsp. fish sauce
½ red onion (small dice)
1 tbsp. lemongrass (minced)
1 tbsp. ginger (minced)
1 tbsp. garlic (minced)
2 tbsp. Sriracha
½ cup cilantro (rough chop)
½ cup + ⅓ cup Thai basil (rough chop)
½ cup green onion (rough chop)
1 ½ lb. ground pork
½ cup sweet chili sauce
2 limes (juiced)
1 tbsp. Sambel Oelek (optional)
½ cup panko bread crumbs
non-stick cooking spray

Break the chopsticks in half and soak them in water for one hour.

Place the shrimp, egg whites, ¼ cup fish sauce, red onion, lemongrass, ginger, garlic, Sriracha, cilantro, ½ cup Thai basil and green onion into a food processor. Pulse a few times until the mixture is well blended and is around the same size as the ground pork.

Remove the mixture from the food processor and place it in a medium bowl. Add the ground pork and panko; stir well to combine. Spray a baking sheet with non-stick cooking spray. Shape the pork and shrimp mixture into 4″ sausages. Stick the chopstick down through the center of each sausage and place onto a baking sheet. Spray the meat mixture with non-stick cooking spray.

Preheat gas grill on high. In a small bowl, combine the sweet chili sauce, lime juice, 2 tbsp. fish sauce, Sambel Oelek and ⅓ cup Thai basil; mix well.

Once grill is hot, spray it with non-stick cooking spray and grill the skewers 3 to 4 minutes per side. Remove the skewers from the grill onto a platter and serve with dipping sauce.

Recipe By:

Chef Ryan Covert

Prep + Cook Time:

35 mins

Serving Size:

8 servings

As featured in…

Aug. 28, 2019 Coupon Book