Shrimp and Pork Balls with Spicy Lime Dipping Sauce ~ Rachel Ray

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

24 BALLS, UP TO 4 SERVINGS OF 6 BALLS EACH

4 scallions, green and white parts, coarsely chopped
2-inch piece fresh gingerroot, peeled and grated or minced
1 serrano or jalapeño chili pepper, seeded and finely chopped, divided
2 garlic cloves, crushed
¼ cup plus 3 tablespoons tamari (dark aged soy sauce, found on
the international aisle), divided
¼ cup fresh cilantro leaves (a big handful)
Zest and juice of 2 limes
½ pound medium shrimp, shelled and deveined, tails removed
1 pound ground pork
2 to 3 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1 tablespoon honey
2 to 3 tablespoons water
Toothpicks

In the bowl of a food processor combine the scallions, half of the
ginger, half of the chopped chili pepper, the garlic, 3 tablespoons
of the tamari, the cilantro, and the lime zest. Pulse for 30 seconds,
scrape down the bowl, and then continue to process for 1 minute or
until finely ground. Add the shrimp and pork and process until the
shrimp are ground into small pieces and the mixture is well
combined but not so fine that it becomes a paste, about 1 minute.
Roll the shrimp and pork mixture into 24 balls about the size of
large walnuts. If you dip your hands in water before rolling the
large walnuts. If you dip your hands in water before rolling the
mixture, the rolling goes a little easier.
Preheat a large nonstick skillet with the vegetable oil over medium
heat. Add the balls and don’t move them until they are browned on
one side, about 2 minutes. Turn the balls and continue to cook,
browning on all sides until cooked through, about 3 to 4 minutes
longer.
While the balls are cooking, make the spicy lime dipping sauce: In
a bowl combine the remaining ginger and chili pepper, the
remaining tamari, the lime juice, sesame oil, honey, and 2
tablespoons of water. Taste and adjust the seasoning; if you find it
to be too salty, add a little more water and a smidgen more honey.
Arrange the shrimp and pork balls on a platter with a bowl of the
spicy lime dipping sauce and a bunch of toothpicks. Spear a ball
with a toothpick, dip in the sauce, and eat.