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Shrimp and Pork Balls with Spicy Lime Dipping Sauce Recipe

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

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Average Rating:

Total Reviews: 59

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  • on January 09, 2008

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    First of all, I made both soup and pork and shrimp balls and though I'm handy in the kitchen, it took me over an hour to get this meal on the table. The soup was fast and easy, but the "balls" took more time. They were a little spongey, perhaps I pulsed longer than I thought, and the dipping sauce was good ( I totally needed more honey to knock down the salt. I substituted ground chicken for the pork. Worth a try but not one of my favorites.

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  • on August 12, 2007

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    I made this for a tailgate party and everyone enjoyed it. The dipping sauce makes this recipe unique. I doubled the amount of shrimp due to other reviews but you still couldn't really taste the shrimp flavor. If/when I make it again I probably won't include the shrimp at all.

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  • on July 13, 2007

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    This recipe was great! You can easily taste the pork and shrimp (I left my shrimp on the chunky side. Not only will I make this again for myself, but I will make it often and as party appetizers. My only suggestion (like it says in the recipe would be to add more honey to the dipping sauce. EXCELLENT!

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  • on June 09, 2007

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    The flavor was good but they were too soft and would not mold into a ball. I made sure not to over do it in the processor, just a couple whizzes. In a minute, like she suggests, it would be mush. I wonder if putting the stuff into the fridge might help? If I were to make them again I would buzz just the shrimp then add it all to the pork (ground chicken or whatever in a separate bowl.

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  • on May 31, 2007

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    I used soy paste (just a thicker soy sauce instead of tamari, and I only used half of what the recipe called for in the dipping sauce - you need to if you don't want to shrivel up from the saltiness! It tasted delicious, even with my eyeballing the ingredients. I also used parsley instead of cilantro because it was the only thing I had on-hand.
    The part that makes it go beyond 30 minutes is cleaning up the food processor! Cleaning up is never fun...

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  • on May 17, 2007

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    I made these meatballs as an appetizer for a Mother's Day feast. They were incredible!! The dipping sauce if so good. Some of the ingredients are expensive (especially the different soy sauces and oils, but well worth it. Trust me, the extra few dollars made all the difference in the flavor. Also, I used pre-cooked shrimp (not too many fresh fish markets in the Kentucky. It worked out great and dropped the cooking time. I also baked them instead of frying. Super quick and easy. Love, Love, Love them!!

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  • on March 14, 2007

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    My husband and I loved these! I hadn't used Tamari before and after tasting it I decided it was too salty. So I just added half Tamari, half water to the dipping sauce instead of the amount it called for. Delicious! They taste like the inside of a potsticker or dumpling you'd order at a good chinese bistro!

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  • on March 08, 2007

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    I made the balls as well as the Thai soup from the episode for some friends that came over for lunch and man was I disappointed. The reviews of it being salty are absolutely true. How did people say that they loved this, I don't know. I thought I maybe made a mistake and went over the recipe and my ingredients again to see but I did it correctly and just way too SALTY. Maybe low sodium soy sauce would work better. I may try again one day with low sodium soy sauce. Love ya Rachel, but this one is not too good :

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  • on February 28, 2007

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    As always with Rachels recipes this one was easy and tasted great. We saw it on tv and went to the store that night to get the ingredients and make it.

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  • on February 26, 2007

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    You can substitute regular soy sauce for Tamari
    [tuh-MAH-ree]
    Similar to but thicker than SOY SAUCE, tamari is also a dark sauce made from SOYBEANS. It has a distinctively mellow flavor and is used primarily as a table CONDIMENT, as a dipping sauce or for basting.
    Also you can dilute it with water as she said if you think it TOO salty. Follow directions if all else fails! This filling is like pot stickers without the wrapper so you would use ground pork and shrimp, both are mild flavored and important! Here is a good sauce to try:
    Pot Sticker Dipping Sauce

    Rice wine is a mild vinegar, the perfect complement to dumpling-like quality of pot stickers-and the nutty taste of sesame. Serving size: Makes approximately 1 cup.

    Ingredients
    1/2 cup soy sauce
    2 tablespoon thin sliced scallion or green onion
    2 tablespoon rice wine or rice wine vinegar
    2 teaspoon sesame oil
    2 tablespoon brown sugar
    1 teaspoon garlic, fresh minced
    1 Tbs. or more fresh cilantro leaves, chopped

    Place all ingredients in a mixing bowl, blend well.
    Serve immediately or keep refrigerated for up to 5 days.

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