Name: Spicy Shrimp and Pork Meatballs with Rujak Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/2 pound shrimp, peeled and deveined; 4 green onions, diced; 1 (2-inch) finger fresh ginger, finely chopped; 2 cloves garlic, crushed; 1 to 2 serrano peppers, seeded and chopped; 1 pound ground pork; 1 egg; 3 tablespoons tamari sauce; 1/4 cup chopped fresh cilantro leaves; 1 lime, zested and juiced; 1/4 cup peanut oil; 1 mango, peeled and flesh chopped; 1 star fruit, chopped; 1 Asian pear, seeds removed and chopped; 3 tablespoons palm sugar or piloncillo (Mexican brown sugar); 1/4 cup tamarind juice, or 2 tablespoons tamarind paste dissolved in 1/4 cup water; 1/2 teaspoon red pepper flakes

Directions

Rujak is a spicy mixed fruit salad found throughout Indonesia. Here I puree it to make a sweet and spicy sauce for meatballs.
For the meatballs: Add the shrimp, onions, ginger, garlic, peppers and pork to a large mixing bowl. Stir in the egg, tamari, cilantro, lime zest and juice and mix together until well combined. Form the mixture into balls using a disher (scoop). Heat the oil to a large nonstick skillet over medium-high heat. Fry the balls until a good crust forms, before turning, about 2 minutes.
For the sauce: Add all of the fruit to a food processor and quickly pulse. Add the sugar, tamarind and red pepper flakes and puree until the mixture becomes a thick sauce.
Put a little of the sauce into a serving bowl and top with the meatballs. Serve with bowls of sauce on the side, and a container of toothpicks.