Recipe courtesy of Ken Hulme
Spicy Shrimp and Pork Meatballs with Rujak Sauce
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
Meatballs:
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
Sauce:
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.
Cook’s Note
Can't find star fruit? Substitute a can of drained pineapple pieces.
