Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

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

Ingredients

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

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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