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Shrimp And Pork Meatball Lettuce Wraps With

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Ingredients

Adjust Servings:
1/4 cup unseasoned rice vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon thai fish sauce (nam pla or nuoc mam) or 1 tablespoon vietnamese fish sauce (nam pla or nuoc mam)
1 teaspoon sriracha red chili sauce
1 large egg white, lightly beaten
2 green onions, minced
2 tablespoons minced cilantro
1 tablespoon grated fresh ginger
1 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1/2 cup finely chopped napa cabbage
1/2 cup panko breadcrumbs

Nutritional information

225.3
Calories
126 g
Calories From Fat
14.1 g
Total Fat
2.8 g
Saturated Fat
61.3 mg
Cholesterol
739.3 mg
Sodium
14 g
Carbs
1.3 g
Dietary Fiber
5.9 g
Sugars
11 g
Protein
143g
Serving Size

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Shrimp And Pork Meatball Lettuce Wraps With

Features:
    Cuisine:

    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.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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 , 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


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    Steps

    1
    Done

    Make Dipping Sauce: in a Bowl, Stir Together All Ingredients Until Sugar Dissolves. Set Aside.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Serve With Lettuce Leaves, Dipping Sauce and Daikon and Carrot.

    5
    Done

    Tips and Tricks to Mastering Meatballs:

    6
    Done

    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.

    7
    Done

    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.

    8
    Done

    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.

    Avatar Of Logan Morris

    Logan Morris

    Smoke master specializing in tender and juicy smoked meats with a signature rub.

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