SHRIMP AND PORK MEATBALL WRAPS WITH VIETNAMESE DIPPING SAUCE
For extra-crispy meatballs, roll them in panko before pan-frying; you'll need a little more oil.
Provided by wp
Time 1h
Yield Serves 6 as an appetizer (makes 18 to 20 meatballs)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 174, Carbohydrate 9.4, Cholesterol 71, Fat 9.7, Fiber 1, Protein 13, SaturatedFat 2.2, Sodium 497
SHRIMP AND PORK BALLS WITH SPICY LIME DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 24 balls, up to 4 servings, 6 balls each
Number Of Ingredients 14
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.
ASIAN PORK AND SHRIMP MEATBALLS
Whether eaten as a main dish or served as an appetizer, these tasty meatballs are easy to make and sure to be a hit!
Provided by Lisa from A Day in the Kitchen
Categories Appetizers
Time 55m
Number Of Ingredients 10
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 LETTUCE WRAPS WITH DIPPING SAUCE
Ten minute cook time; that's it! Surprise everybody with an appetizer wraps loaded with flavor. For extra-crispy meatballs, roll the final meatballs in additional panko before pan-frying; you'll need a little more oil. From Sunset. Oh, see instructions starting at #5 for tips and tricks for the meatballs.
Provided by gailanng
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 225.3, Fat 14.1, SaturatedFat 2.8, Cholesterol 61.3, Sodium 739.3, Carbohydrate 14, Fiber 1.3, Sugar 5.9, Protein 11
VIETNAMESE SHRIMP LETTUCE WRAPS
Fresh and lively seasonings and herbs make this the best lettuce wraps I've ever tasted. Idea from Nina Simonds' Asian Wraps Book ISBN: 0-688-16300-9
Provided by ScottMona
Categories Vietnamese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, heat the water until boiling. Add the softened rice stick noodles and swirl in the hot water, then cook until just tender, 10-15 seconds. Drain thoroughly in a colander and rinse under cold water. Clip the noodles into 3 inch lengths and place into a medium serving container.
- Chop the fresh herbs and peanuts as above and place each in an individual serving container (small bowl or ramekin).
- Peel and de-vein the shrimp, remove the tails. If shrimp are large, cut in to thirds. Season shrimp in a mixing bowl with lemongrass paste (you can use finely chopped fresh lemongrass if available), salt and fresh cracked black pepper. Mix thoroughly and saute in a large pan with peanut oil until shrimp are just cooked. Do not overcook. Remove from heat and place in a serving container.
- To make the dipping sauce: In a small mixing bowl, soak the crushed red pepper in lime juice for several minutes Add the garlic, sugar, and fish sauce and stir to dissolve the sugar. Transfer to a serving container and add the grated carrots and serve at room temperature Refrigerated, the sauce will keep in a tightly covered container for up to 5 days.
- To Serve: Arrange lettuce on a large platter surrounded by the containers of chopped herbs, etc. and dipping sauce. To make a wrap, take a lettuce leaf in hand, place a small bundle of rice stick noodles on the leaf, scoop a large tablespoon of shrimp on to lettuce leaf, then add any herbs that you like. Add a teaspoon of dipping sauce onto the mixture on the leaf and then roll and eat. Delicious!
Nutrition Facts : Calories 608.6, Fat 17.4, SaturatedFat 2.8, Cholesterol 259.2, Sodium 1596.8, Carbohydrate 70.7, Fiber 4.6, Sugar 14, Protein 42.5
PORK AND SHRIMP ASIAN MEATBALLS
Here's some Asian comfort food that I like to make as an 'after-work' meal because it's so quick and simple.
Provided by Hey Jude
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
- Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
- Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
- Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
- Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
- Serve meatballs over noodles.
- Sprinkle with remaining chopped green onions.
- Serve this with flash-cooked greens with garlic.
Nutrition Facts : Calories 731.6, Fat 35.1, SaturatedFat 9.7, Cholesterol 219.2, Sodium 1805, Carbohydrate 59.1, Fiber 4.8, Sugar 3.3, Protein 43.1
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