Shrimp and Pork Balls with Spicy Lime Dipping Sauce

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Didn't much care for this dish. Felt it was a waste of shrimp because I couldn't taste it. May try it again without the shrimp and alot less cilantro. But don't fret Rachel, I think this is the first one of your recipes I didn't rave about.

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Delicious! It took me about 45 minutes to make though, because my food processor is very small (had to mix everything in two batches, and because I made my meatballs a little too big. They took a while to cook. They weren't as spicy as I'd hoped though...will adjust next time.

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The balls are restaurant quality--so it gets 5-stars. Rachael was right on when she said this was like dim sum (like shiu mai without the wonton skin. In fact, this dish is very low-carb friendly. I made some substitutions: used soy sauce instead of tamari, 5 Thai chilis instead of serrano (was nice and spicy--didn't use any in the sauce, used 2 tbsp of oil instead of 4 (was plenty, used a packet of Splenda instead of honey (keep low-carb. Note that honey is called for in the recipe but is not listed in the ingredients. Keep the balls small. Might try adding some water chestnuts next time to add crunch. Barely fit into a 7-cup food processor.

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Everyone really liked these shrimp and (I usedturkey balls, however, they took me so long to cook. Between that and making the sauce, I must have spent at least an hour in the kitchen. Still debating whether the taste was worth the time.

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Loved it! Would make smaller than her suggested walnut size. Pretty big bite and would be nice a bit smaller.

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I made these tonight, and they are so flavorful and delicious! I think next time, i'll use less pork and more shrimp. I used soysauce instead of tamari, and came out just as well. Nice flavor combination!!

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Yumm Yumm Tasty and Delicious

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Delicious!

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Oh, this was so yummy. It was a bit hard to cook all size; I wonder what it would taste like if they were deep fried. The dipping sauce was a little too salty, even if we used the low sodium kind.