Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network