Shrimp and Pork Meatball Lettuce Wraps With Dipping Sauce

• DIPPING SAUCE
• unseasoned rice vinegar↗1⁄4 cup
• sugar↗2 tablespoons
• 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 tablespoon
• sriracha red chili sauce↗1 teaspoon
• MEATBALLS
• large egg white, lightly beaten1
• green onions, minced↗2
• minced cilantro2 tablespoons
• grated fresh ginger1 tablespoon
• fresh ground black pepper↗1 teaspoon
• kosher salt↗1⁄2 teaspoon
• finely chopped napa cabbage1⁄2 cup
• panko breadcrumbs↗1⁄2 cup
• lb peeled deveined shrimp, tails removed, finely chopped↗1⁄2
• lb ground pork↗1⁄4
• cup vegetable oil↗1⁄4
• SERVING
• medium butter lettuce leaves, approximately (from 2 heads)↗20
• 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)1⁄2

Step-by-step instructions

1. 1

   Make dipping sauce: In a bowl, stir together all ingredients until sugar dissolves. Set aside.

2. 2

   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 inch balls.

3. 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. 4

   Serve with lettuce leaves, dipping sauce and daikon and carrot.

5. 5

   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.

6. 6

   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.

7. 7

   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.