Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce
Need a dairy free side dish? Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce could be an awesome recipe to try. This recipe makes 6 servings with 228 calories, 13g of protein, and 14g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is typical of Vietnamese cuisine. A mixture of shrimp, meatballs, vietnamese fish sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes approximately 1 hour.
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 seasoningsthen 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 shapeimportant 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.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Skyfall Pinot GrisPale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.