Recipe courtesy of Ken Hulme

Spicy Shrimp and Pork Meatballs with Rujak Sauce

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Rujak is a spicy mixed fruit salad found throughout Indonesia. Here I puree it to make a sweet and spicy sauce for meatballs.
  2. 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.
  3. 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.
  4. 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.