Shrimp And Pork Meatball Wraps With Vietnamese Dipping Sauce Recipes

ASIAN PORK AND SHRIMP MEATBALLS

Steps:

• Add raw shrimp to a food processor and pulse until it is finely chopped. (See note below.)
• Combine shrimp, ground pork, and all remaining ingredients in a bowl.
• Using your hands, mash the mixture together.
• Once well combined, place meatball mixture in the fridge for one hour.
• Preheat oven 375 deg F (190 C).
• Line baking sheet with parchment paper.
• Form pork and shrimp mixture into balls and place on the baking sheet.
• Bake for 25 minutes.
• Serve hot with your favorite dipping sauce.

SHRIMP AND PORK MEATBALL WRAPS WITH VIETNAMESE DIPPING SAUCE

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.

SHRIMP AND PORK BALLS WITH SPICY LIME DIPPING SAUCE

Steps:

• In the bowl of a food processor combine the scallions, half of the ginger - grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.
• Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.
• While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.
• Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

Steps:

• For the patties:
• In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
• Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
• For the sauce and assembly:
• In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
• Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

SHRIMP AND PORK MEATBALL LETTUCE WRAPS WITH DIPPING SAUCE

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.