For Appetizer and Dessert Night at my Ladies Church Social, I sign on the dotted line to make an Appetizer. Hum…what to bring; there are so many tasty choices. I may as well say up front that I am an appetizer lover. I don’t care what you call it, hor d’oeuvres, tapas, small bites, finger food or starters, I adore them. Beautiful bite size nibbles with potent flavors, I love to stake out a local restaurant with mouthwatering appetizers and enjoy a couple with a side salad and skip the dinner menu.
Back to my appetizer, I narrowed my selection to something Asian and chose one of my favorites, Shrimp and Pork Balls with Spicy Lime Dipping Sauce. The balls are loaded with monochromatic green ingredients, cilantro, scallions, lime, jalapeño, and ginger. Each one is potent enough to stand alone in a dish. Teaming up, they create a compelling and complex combination. The dipping sauce mirrors the ingredients of the shrimp and pork balls so all the flavors reach your palette instantly. During the Ladies Social I had a couple of people find me and say they are delicious. Score!
The Sauce-Spicy Lime Dipping Sauce
1/2 cup Soy Sauce
Juice from 2 Limes, about 4 Tbsp
1/2 inch piece of Ginger, grated on zest grater
1/2 Jalapeno, very finely minced
1 tsp Sesame oil
2 Tbsp Honey
The Rest—Shrimp and Pork Balls
4 Scallions, green and white parts
1/2 inch piece of fresh Ginger, peeled
2 cloves Garlic
1/2 Jalapeno, seeded
1/4 cup Cilantro Leaves
Zest from 2 Limes
3 Tbsp Soy Sauce
1/2 lb Shrimp, peeled and deveined
1 lb Ground Pork
Garnish-extra Cilantro and Lime slices
Shrimp and Pork Balls
1. Coarsely chop the scallions, ginger, garlic and jalapeno then put them in a food processor. Add the cilantro, lime zest and soy sauce. Process until finely ground scraping the sides of the bowl as needed.
2. Add the shrimp and pulse until the shrimp are in small pieces.
4. With wet hands, roll the meat mixture into 3/4-1” balls and line on a large baking sheet covered with non-stick foil.
5. Bake at 400 degrees for 15 minutes.
6. In the meantime, mix the soy sauce, lime juice, ginger, jalapeno, sesame oil and honey. Whisk until the honey is completely combined, about 1 minute.
7. Serve shrimp and pork balls with the dipping sauce, warm or at room temperature. Garnish with cilantro and limes slices.
• Omit shrimp but use 1 1/2 lbs of ground pork.
• Exchange parsley leaves for cilantro.
sauces over under and through