SHRIMP AND PORK MEATBALL WRAPS WITH VIETNAMESE DIPPING SAUCE
For extra-crispy meatballs, roll them in panko before pan-frying; you'll need a little more oil.
Provided by wp
Time 1h
Yield Serves 6 as an appetizer (makes 18 to 20 meatballs)
Number Of Ingredients 22
Steps:
- Make sauce: In a bowl, stir together all ingredients until sugar dissolves. Set aside.
- Make meatballs: In a large bowl, combine egg white, onions, cilantro, ginger, pepper, salt, and cabbage. Stir in panko. Add shrimp and pork, breaking up with your fingers, and mix well with your hands. Chill until mixture is firm enough to shape, about 15 minutes. With wet hands, roll meat mixture into 1 1/2-in. balls.
- Heat oil in a heavy 12-in. frying pan (preferably nonstick) over medium-high heat. Cook meatballs until well browned all over, turning as needed, 8 to 10 minutes total. With a slotted spoon, transfer meatballs to paper towels, then to a platter.
- Serve with lettuce leaves, dipping sauce, and daikon and carrot.
- Mastering meatballs. They sound rustic, but they're delicate things that suffer from over-handling. Here are tips for making them come out right.
- Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings-then add the meat. Stop when the mixture looks evenly blended; don't overwork it.
- Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it's still sticky, let it sit for a few minutes in the fridge.
- Browning: A good crust helps meatballs retain their shape-important if they're going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 174, Carbohydrate 9.4, Cholesterol 71, Fat 9.7, Fiber 1, Protein 13, SaturatedFat 2.2, Sodium 497
SHRIMP AND PORK MEATBALL LETTUCE WRAPS WITH DIPPING SAUCE
Ten minute cook time; that's it! Surprise everybody with an appetizer wraps loaded with flavor. For extra-crispy meatballs, roll the final meatballs in additional panko before pan-frying; you'll need a little more oil. From Sunset. Oh, see instructions starting at #5 for tips and tricks for the meatballs.
Provided by gailanng
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Make dipping sauce: In a bowl, stir together all ingredients until sugar dissolves. Set aside.
- Make meatballs: In a large bowl, combine egg white, onions, cilantro, ginger, pepper, salt and cabbage. Stir in panko. Add shrimp and pork, breaking up with your fingers, and mix well with your hands. Chill until mixture is firm enough to shape, about 15 minutes. With wet hands, roll meat mixture into 1 1/2 inch balls.
- Heat oil in a heavy 12 inch frying pan (preferably nonstick) over medium-high heat. Cook meatballs until well browned all over, turning as needed, 8 to 10 minutes total. With a slotted spoon, transfer meatballs to paper towels, then to a platter.
- Serve with lettuce leaves, dipping sauce and daikon and carrot.
- Tips and Tricks to Mastering meatballs:.
- Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings--then add the meat. Stop when the mixture looks evenly blended; don't overwork it to keep them from being tough.
- Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it's still sticky, let it sit for a few minutes in the fridge.
- Browning: A good crust helps meatballs retain their shape. It's important if they're going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.
Nutrition Facts : Calories 225.3, Fat 14.1, SaturatedFat 2.8, Cholesterol 61.3, Sodium 739.3, Carbohydrate 14, Fiber 1.3, Sugar 5.9, Protein 11
EASY LETTUCE WRAPS WITH DIPPING SAUCE
Make and share this Easy Lettuce Wraps With Dipping Sauce recipe from Food.com.
Provided by AzMama17
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add vegetables to food processor until roughly diced. Add to skillet with sesame oil and saute until tender. Add pork and cook through, adding soy sauce as it cooks. Serve with lettuce, rice and dipping sauce. If you have extra meat filling leftover, it freezes very well.
Nutrition Facts : Calories 288, Fat 18.2, SaturatedFat 6.2, Cholesterol 71.1, Sodium 754.2, Carbohydrate 9, Fiber 2.2, Sugar 3.4, Protein 22
AMY'S LETTUCE WRAPS
My personal spin on a popular restaurant recipe. Preparation is the key to making this recipe successful, so plan ahead and you won't be disappointed! This recipes uses ground pork and is conventional recipes only husband approved!
Provided by Amy Lawler
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 6
Number Of Ingredients 20
Steps:
- Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
- Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
- Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
- Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
- Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
- Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 23 g, Cholesterol 49 mg, Fat 18.6 g, Fiber 2.2 g, Protein 16.9 g, SaturatedFat 5.3 g, Sodium 717.5 mg, Sugar 17.2 g
SHRIMP LETTUCE WRAPS
Lettuce forms a crispy shell that's full of possibilities, depending on what's in your fridge. Swap shrimp for cooked chicken, pork or tofu. Mix in any veggies you want: carrots, broccoli, snow peas and chopped zucchini are all fantastic add-ins. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix the first 6 ingredients. Using a vegetable peeler, shave carrots lengthwise into very thin strips. Slice white parts of green onions; cut each green top in half lengthwise., In a large skillet, heat 2 teaspoons oil over medium-high heat. Add shrimp; stir-fry until pink. Remove from pan., Stir-fry red pepper and carrots in remaining oil 4 minutes. Add white parts of onions; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Add 1/3 cup soy sauce mixture to pan. Bring to a boil. Add shrimp; heat through. Place 1/4 cup rice on each lettuce leaf; top with 1/2 cup shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with a green onion strip.
Nutrition Facts : Calories 306 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 777mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
SHRIMP LETTUCE WRAPS
Light Greek-flavored shrimp lettuce wraps.
Provided by Ashley DeStefano
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
- Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.9 g, Cholesterol 215.9 mg, Fat 16.9 g, Fiber 3.5 g, Protein 25 g, SaturatedFat 9.1 g, Sodium 1022.9 mg, Sugar 3.5 g
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- Make meatballs: In a large bowl, combine egg white, onions, cilantro, ginger, pepper, salt, and cabbage. Stir in panko. Add shrimp and pork, breaking up with your fingers, and mix well with your hands. Chill until mixture is firm enough to shape, about 15 minutes. With wet hands, roll meat mixture into 1 1/2-in. balls.
- Heat oil in a heavy 12-in. frying pan (preferably nonstick) over medium-high heat. Cook meatballs until well browned all over, turning as needed, 8 to 10 minutes total. With a slotted spoon, transfer meatballs to paper towels, then to a platter.
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