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

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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