MEATBALL LETTUCE WRAPS
12
Entrée Servings; Thirty-six 2-ounce meatballsIngredients
- MEATBALLS
2 pounds Shrimp, peeled and deveined
1 ½ cups Kikkoman Panko Japanese Style Toasted Bread Crumbs
3 each Large eggs, whisked
½ cup Scallions, thinly sliced
½ cup Cilantro, minced
3 tablespoons Garlic, minced
3 tablespoons Ginger, minced
1 tablespoon Red pepper flakes
3 pounds Ground pork
As needed Vegetable oil
¾ cup Kikkoman Thai Style Chili Sauce
- LIME PONZU MIRIN DIPPING SAUCE
1 cup Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce
½ cup Kikkoman Aji-Mirin
½ cup Kikkoman Thai Style Chili Sauce
¼ cup Kikkoman Rice Vinegar
¼ cup Granulated sugar
¼ cup Lime juice, freshly squeezed
¼ cup Water
2 teaspoons Fish sauce
2 teaspoons Lime zest, freshly grated
- LETTUCE WRAPS
36 leaves (from about 4 heads) Butter lettuce
2 ¼ cups Deep-fried crispy rice noodles
1 cup cucumber, julienned
1 cup Carrot, julienned
36 each Thai basil leaves
36 each Mint leaves
¾ cup Scallions, julienned
Optional Lime wedges
Directions
- FOR THE MEATBALLS
- Puree the shrimp in batches in a food processor, transferring all but the last batch to a large bowl. Add the panko, eggs, scallions, cilantro, garlic, ginger, and red pepper flakes to the last batch, process until smooth, and transfer to the bowl along with the ground pork. With gloved hands, mix the ingredients together until evenly combined. Using a small scoop, divide into thirty-six 2-ounce portions, and, with wet hands, roll into balls.
- Heat a generous film (about 1/8-inch) of oil in a large sauté pan over medium-high heat and fry the meatballs in batches, adding additional oil as needed between batches, turning the meatballs to brown evenly, until they reach an internal temperature of 165˚F, 2 to 3 minutes. Drain on paper towels, transfer to a bowl, and toss to coat in the chili sauce.
- FOR THE DIPPING SAUCE
- Blend all of the dipping sauce ingredients in a nonreactive container with an immersion blender.
- FOR THE LETTUCE WRAPS
- Soak the lettuce leaves in ice water for 10 minutes to crisp and dry well.
- TO SERVE
- Arrange 3 lettuce leaves per individual plate or 36 on a large platter. In each leaf, create a bed of crispy noodles, cucumber, and carrot. Set a meatball in the center and garnish with basil, mint, and scallions. Serve individual plates with a 2-ounce serving of the dipping sauce and lime wedge(s), if using.
