Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce
Photo by Iain Bagwell

Ingredients

  • 1 tablespoon Thai or Vietnamese fish sauce (nam pla or nuoc mam)
  • ½ pound peeled, deveined shrimp, tails removed, finely chopped
  • ½ cup panko (Japanese-style bread crumbs)
  • SERVING
  • ¼ cup vegetable oil
  • 1 large egg white, lightly beaten
  • MEATBALLS
  • + 15 more ingredients
    • 2 green onions, minced
    • ½ cup finely chopped napa cabbage
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon fresh lime juice
    • 1 teaspoon Sriracha red chili sauce
    • 2 tablespoons sugar
    • DIPPING SAUCE
    • ¼ pound ground pork
    • ½ teaspoon kosher salt
    • ½ cup finely shredded daikon radish, preferably shredded with a mandoline
    • ¼ cup unseasoned rice vinegar
    • ½ cup finely shredded carrot, preferably shredded with a mandoline
    • About 20 medium butter lettuce leaves (from 2 heads)
    • 2 tablespoons minced cilantro
    • 1 tablespoon grated fresh ginger

1. Make sauce: In a bowl, stir together all ingredients until sugar dissolves. Set aside. 2. 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. Ch...

View full recipe at My Recipes

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