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.