Best Pork And Shrimp Balls With Sweet And Spicy Dipping Sauce Recipes

Pork And Shrimp Balls With Sweet And Spicy Dipping Sauce image

Number Of Ingredients 20

SWEET AND SPICY DIPPING SAUCE:
1/2 cup water
1/4 cup rice vinegar
3 tablespoons Asian fish sauce, (nam pla or nuoc mam)
3 tablespoons packed light brown sugar
2 pieces quarter-sized fresh ginger, cut into thin sticks
1 clove garlic, pressed
1 teaspoon cornstarch, dissolved in 2 tablespoons water
1 or 2 , Thai bird or serrano chile kimmy, , or 2 jalapeño chili, cut into thin rounds
PORK AND SHRIMP BALLS:
8 ounces medium shrimp, peeled and deveined
8 ounces ground pork
2 tablespoons finely chopped cilantro sprigs with stems
1 tablespoon Asian fish sauce, (nam pla or nuoc mam)
2 teaspoons shredded fresh ginger (use the coarse holes of a box grater)
1 teaspoon , minced seeded Thai or serrano chile kimmy
1 clove garlic, pressed
1/2 cup cornstarch
vegetable shortening or vegetable oil for deep-frying
2 heads Boston lettuce, separated into whole leaves

Steps:

1. TO MAKE THE SAUCE: In a small saucepan, bring the water, vinegar, fish sauce, brown sugar, ginger, and garlic to a simmer over medium heat. Stir in the cornstarch mixture and stir until boiling and lightly thickened. Transfer to a small bowl and stir in the chili rounds. Let stand for 30 minutes for the flavors to blend. (The sauce can be prepared up to 8 hours ahead of serving and kept at room temperature.) 2. TO MAKE THE PORK AND SHRIMP BALLS: Line a baking sheet with waxed paper. In a food processor, pulse the shrimp until it forms a paste. Add the pork, cilantro, fish sauce, ginger, chili, and garlic. Pulse until combined. Using a heaping tablespoonful for each, form the paste into 1-inch balls and place on the waxed paper. (The balls can be covered and refrigerated for up to 8 hours.) 3. Preheat the oven to 200°F. Line a jelly roll pan with paper towels. In a deep Dutch oven, melt shortening over high heat to a depth of 2 inches and heat it to 365°F. 4. Place the cornstarch in a deep plate and roll the balls in the cornstarch to coat them evenly. In batches, without crowding, deep-fry the balls until golden brown, 3 to 4 minutes. Using a wire-mesh skimmer, transfer the balls to the paper towels to drain. Keep warm in the oven while frying the remaining balls. Serve the hot pork and shrimp balls with the lettuce leaves, so guests can wrap the balls in the leaves and dip the packet into the sauce.

Nutrition Facts : Nutritional Facts Serves

Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce image

Provided by Anne Burrell

Time 50m

Yield about 30 to 40 shrimp balls

Number Of Ingredients 18

2 pounds shrimp, peeled and deveined
4 cloves garlic, smashed and finely chopped
1 (2-inch) piece ginger, grated
6 scallions, white and green parts, thinly sliced
3 tablespoons fish sauce
2 tablespoons cornstarch
2 egg whites
3 tablespoons soy sauce
2 tablespoons Asian chile paste (sambaal oeleck)
3 tablespoons sesame oil
2 (12-ounce) cans sliced water chestnuts, drained and coarsely chopped
1 cup panko breadcrumbs
1 1/2 cups soy sauce
3/4 cup rice wine vinegar
1 (1-inch) piece ginger, grated
3 cloves garlic, smashed and finely chopped
4 scallions, white and green parts, thinly sliced
2 to 3 tablespoons Asian chile paste (sambaal oeleck)

Steps:

For the shrimp balls: Preheat the oven to 375 degrees F.
Combine all the shrimp ball ingredients in a large bowl, except the panko breadcrumbs. Stir to thoroughly combine. Working in 3 batches, pulse the mix in a food processor until it becomes a coarse paste. Transfer each batch to a bowl. Do not overcrowd the processor bowl. When all the shrimp has been pulsed and transferred to a bowl, stir in the panko breadcrumbs until thoroughly combined.
Working with wet hands, roll the mixture into 1-inch balls. Place the shrimp balls on a sheet tray and bake in the oven for 10 minutes.
For the dipping sauce: Combine all the ingredients in a bowl and whisk together to combine.
To serve: Remove the shrimp balls from the oven. Serve warm on toothpicks or skewers with the dipping sauce on the side.

Spicy Shrimp and Pork Meatballs with Rujak Sauce image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/2 pound shrimp, peeled and deveined
4 green onions, diced
1 (2-inch) finger fresh ginger, finely chopped
2 cloves garlic, crushed
1 to 2 serrano peppers, seeded and chopped
1 pound ground pork
1 egg
3 tablespoons tamari sauce
1/4 cup chopped fresh cilantro leaves
1 lime, zested and juiced
1/4 cup peanut oil
1 mango, peeled and flesh chopped
1 star fruit, chopped
1 Asian pear, seeds removed and chopped
3 tablespoons palm sugar or piloncillo (Mexican brown sugar)
1/4 cup tamarind juice, or 2 tablespoons tamarind paste dissolved in 1/4 cup water
1/2 teaspoon red pepper flakes

Steps:

Rujak is a spicy mixed fruit salad found throughout Indonesia. Here I puree it to make a sweet and spicy sauce for meatballs.
For the meatballs: Add the shrimp, onions, ginger, garlic, peppers and pork to a large mixing bowl. Stir in the egg, tamari, cilantro, lime zest and juice and mix together until well combined. Form the mixture into balls using a disher (scoop). Heat the oil to a large nonstick skillet over medium-high heat. Fry the balls until a good crust forms, before turning, about 2 minutes.
For the sauce: Add all of the fruit to a food processor and quickly pulse. Add the sugar, tamarind and red pepper flakes and puree until the mixture becomes a thick sauce.
Put a little of the sauce into a serving bowl and top with the meatballs. Serve with bowls of sauce on the side, and a container of toothpicks.