And fried rice and home made Sriracha. Because we're crazy. All from nom nom Paleo. Maybe I'll add it for real.
Serves 4
Ingredients:
¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes
½ pound shrimp, peeled and deveined
1 pound ground pork
2 scallions, finely chopped
¼ cup cilantro, minced
1 tablespoon coconut aminos
½ teaspoon Diamond Crystal brand kosher salt
½ teaspoon fish sauce
¼ teaspoon ground white pepper
¼ teaspoon sesame oil
Ghee or cooking fat of choice
1 scallion, sliced on the bias (optional garnish)
Sriracha (optional)
Method:
Check that your dried ’shrooms are hydrated. I like to throw a bunch of dried mushrooms into a bowl of water in the morning so they’ll be ready by the time I make dinner. When you’re ready to cook, preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them.
Finely chop the shrimp until you’ve got a chunky paste. Transfer the chopped shrimp to a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, and sesame oil.
Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed. I know that most meatball recipes warn against over-mixing the ingredients lest the balls turn tough, but this is the method my mama uses to make her deliciously springy shrimp and pork cakes. She swears it’s the secret to the bouncy texture, and she’s also the best home cook I know, so I’m gonna follow her advice.
Form the mixture into 1½-inch balls. I like to scoop the balls out with a #20 disher, which holds 3 tablespoons. Roll the mixture into round balls and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.
Bake the meatballs in the oven for 15-20 minutes or until cooked through.
Top with scallions and serve immediately.
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