Shrimp And Lamb Meatball Lettuce Wraps With Dipping Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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 , 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
• 1/2 lb peeled deveined shrimp, tails removed, finely chopped
• 1/4 lb ground lamb
• 1/4 cup vegetable oil
• 20 medium butter lettuce leaves, approximately (from 2 heads)
• 1/2 cup finely shredded daikon radish (preferably shredded with a mandolin or in food processer)
• 1/2 cup finely shredded carrot (preferably shredded with a mandolin or food processer)

Recipe

• 1 make dipping sauce: in a bowl, stir together all ingredients until sugar dissolves. set aside.
• 2 make meatballs: in a large bowl, combine egg , onions, cilantro, ginger, pepper, salt and cabbage. stir in panko. add shrimp and lamb, 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 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 serve with lettuce leaves, dipping sauce and daikon and carrot.
• 5 tips and tricks to mastering meatballs:.
• 6 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 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 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.