Spicy Shrimp and Pork Meatballs with Rujak Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Rujak is a spicy mixed fruit salad found throughout Indonesia. Here I puree it to make a sweet and spicy sauce for meatballs.
2. 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.
3. 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.
4. 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.
5. Cook's Note: Can't find star fruit? Substitute a can of drained pineapple pieces.
6. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.
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