Best Shrimp And Pork Balls With Spicy Lime Dipping Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP IN SPICY LIME SAUCE



Shrimp in Spicy Lime Sauce image

Few people I know have gone food hunting in Cambodia, so I was curious when Deb Winson, a New York-based food stylist, came back with an ecstatic report. ''Everything was so fresh and beautiful, and everything was so simple,'' she said. When I asked her to describe her favorite dish, she told me about a great preparation for shrimp cooked in lime. The ingredients were much as I expected: limes, sugar, salt, chiles and garlic, all common in Southeast Asian cooking. But the technique sounded unusual. The shrimp were not stir-fried, as you might expect, but instead were simmered in a very pungent sauce so that they took on strong flavor and still stayed juicy. This is my version.

Provided by Mark Bittman

Categories     easy, quick, seafood, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

About 1/2 cup lime juice (4 to 6 limes)
1/4 cup sugar
1 1/2 teaspoons salt, more to taste
2 tablespoons neutral oil, like canola or grape seed
1 teaspoon minced garlic
1/2 teaspoon crushed red chile flakes, or to taste
1 1/2 pounds peeled shrimp, or 3 pounds head-on shrimp, left unpeeled
Minced cilantro, for garnish

Steps:

  • In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chile flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy.
  • Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 13 grams, TransFat 0 grams

SHRIMP BALLS WITH WATER CHESTNUTS AND SPICY SOY DIPPING SAUCE



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



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.

Related Topics