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.
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.
Prepare the barbecue for direct cooking over a high heat.
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.
This recipe has been taken from Weber’s Barbecue Bible