grilling, sauteeing Asian, Thai
pork-and-shrimp-meatballs

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Serving a mixture of pork and shrimp on lemongrass “sticks,” like savory Popsicles, is typical of both Bali and Thailand. The combination of ground pork and shrimp is quite sticky and does not need egg or flour to hold it together. It’s best to grind the meat and shrimp yourself using a meat grinder. You can also use a food processor, although the pork and shrimp mixture has a tendency to become quite mushy in the processor.

These are also excellent grilled. Serve with sweet chili sauce.

Yield : Serves 4 as a starter, 8 as a canapé

Ingredients

  • 8 ounces peeled shrimp, minced
  • 4 ounces freshly ground pork, preferably pork belly
  • 2 stalks lemongrass, green parts removed, crushed and finely chopped, plus 1 thick stalks lemongrass
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons light sesame oil
  • 1 kaffir lime leaf, finely chopped if fresh, crumbled If dried
  • Oil for panfrying, such as canola

Directions

1 In a rood bowl, combine the shrimp, pork, chopped lemongrass, chiles, ginger, sesame oil, and lime leaf. Run the mixture through a meat grinder and return to the bowl. (Or, if using a food processor, pulse to mix. It is better with a rather coarse mixture than a mushy one.)

2 Using a sharp knife, quarter the whole lemongrass stalks lengthwise, making sure that each “skewer” holds together at the bottom. Divide the shrimp mixture into 8 portions. Rub each lemongrass skewer between your palms until it gives off a fresh smell, but not so much as to disintegrate. Wrap one portion of the meat mixture around each piece of lemongrass.

3 Heat a little oil in a large skillet over high heat. Add the skewers and and cook for 6 to a minutes, turning several times, until golden brown and cooked through.

Variation:

If you want more sesame flavor, roll the patties in sesame seeds before frying. This is not recommended if you are grilling, as the sesame seeds have a tendency to pop when exposed to high heat, but frying over medium heat works fine. They will then need a slightly longer cooking time.


© 2007 Andreas Viestad

Note from Cookstr's Editors

Nutritional information is based on 8 servings, and using 1 tablespoon of oil for pan frying.

 

Nutritional Information

Nutrients per serving (% daily value)

95kcal (5%)
18mg (2%)
1mg (1%)
16mcg RAE (1%)
105mg
14mg
8g
0g
0g
1g
53mg (18%)
50mg (2%)
2g (8%)
6g (10%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
amor-y-tacos Amor Y Tacos
by Deborah Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
in-the-kitchen-with-david In the Kitchen with David
by David Venable
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
flavor Flavor
by Rocco DiSpirito
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
nigella-express Nigella Express
by Nigella Lawson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?