Golden Coin Chicken-and-Shrimp Skewers with Peanut Sauce - Andrew Zimmern

Ingredients

• 1 tablespoon peanut oil
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon sambal oelek or other Asian chile sauce
• 1/2 cup chicken stock or low-sodium broth
• 1/4 cup hoisin sauce
• 1 tablespoon peanut butter
• 1/2 teaspoon sugar
• 1/4 cup plus 2 tablespoons unsalted, roasted peanuts, coarsely ground
• 1 Thai red chile—stemmed, seeded and thinly sliced, for garnish
• 1 pound medium shrimp, shelled and deveined
• Salt
• 2 ounces pork fatback, cut into 1-inch pieces
• 6 small shallots, chopped (about 1 cup)
• 5 garlic cloves, chopped (about 1/4 cup)
• 2 tablespoons sugar
• 3 tablespoons Asian fish sauce
• 2 tablespoons roasted rice powder (see Note)
• 3/4 teaspoon freshly ground black pepper
• 1 pound ground chicken
• Vegetable oil, for shaping shrimp paste and grilling
• 1 package sugar cane swizzle sticks, sticks halved (see Note)
• 1 large carrot, cut into 3-inch julienne strips, for serving
• 1 seedless cucumber, cut into 3-inch julienne strips, for serving
• 24 butter lettuce leaves, for serving
• 1/4 cup unsalted roasted peanuts, coarsely ground, for serving
• Mint and cilantro leaves, for serving