-
1
Make the sauce In a small saucepan, heat the oil until shimmering.
-
2
Add the garlic, tomato paste and sambal oelek and cook over moderately high heat, stirring, until the garlic is golden brown, about 30 seconds.
-
3
Stir in the stock, hoisin sauce, peanut butter and sugar and bring to a boil.
-
4
Simmer over moderately low heat until reduced slightly, about 3 minutes.
-
5
Let cool completely, then stir in the ground peanuts.
-
6
Transfer to a serving bowl and scatter the sliced chile on top.
-
7
Prepare the skewers In a large colander set over a bowl, toss the shrimp with 1 tablespoon of salt.
-
8
Cover and refrigerate for 1 hour.
-
9
Rinse well and pat dry.
-
10
Transfer the shrimp to a food processor.
-
11
Prepare the skewers Bring a small saucepan of water to a boil.
-
12
Add the fatback and boil until softened slightly, about 10 minutes.
-
13
Drain well, then add the fatback to the processor along with the shallots, garlic and sugar and pulse until very finely ground.
-
14
Add the fish sauce, rice powder and black pepper and puree until smooth.
-
15
Add the ground chicken and pulse until fully incorporated.
-
16
Prepare the skewers Lightly oil a baking sheet.
-
17
With lightly oiled hands, press 2 tablespoons of the shrimp mixture in an oval shape around each sugarcane skewer, leaving 2 inches of the skewer exposed to act as a handle.
-
18
Arrange on the oiled baking sheet.
-
19
Prepare the skewers Light a grill or preheat a grill pan and brush with oil.
-
20
Working in batches if necessary, grill the skewers over moderate heat, turning occasionally, until white throughout, about 8 minutes.
-
21
Prepare the skewers To serve, place a few strips of carrot and cucumber in each lettuce leaf and top with a skewer, a spoonful of the dipping sauce and a sprinkling of ground peanuts and mint and cilantro leaves.
