A Word From The Cook

“This shrimp recipe, courtesy of Angela Shen, CEO of Savor Seattle Tours is featured on her Kayak Tour! Now that’s a spicy shrimp and lemongrass meatball!”

Recipe

Prep Time:

30 Minutes

Serves:

6-8 People

Ingredients:

  • Meatballs
  • 1 Pound uncooked shrimp meat (patted dry)
  • 1 Lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then roughly chopped
  • ¼ Cup shallots (1 med-large shallot)
  • 2 Tablespoons fresh cilantro
  • 2 Tablespoons fish sauce
  • 2 Garlic cloves
  • 3 Tablespoons vegetable oil
  • 1 Teaspoon sugar
  • ½ Teaspoon ground white pepper
  • ½ Teaspoon salt
  • Dressing
  • 1 Tablespoon lemongrass roughly chopped
  • ¼ Cup fresh lime juice (1 ½ limes)
  • 1/6 Cup fish sauce
  • 2 Tablespoons chopped fresh cilantro
  • 3 Tablespoons packed golden brown sugar
  • 1 Teaspoon minced serrano chile w/seeds
  • 2 Tablespoons vegetable oil
  • Salad
  • 1 ½ Heads of red leaf or green leaf lettuce
  • 3 Carrots, julienned
  • 2 Cups of bean sprouts
  • 1 English cucumber, thinly sliced
  1. Step 1 – Cut, Chop, and Julienne the Veggies
    1. Cut bottom 3 inches from lemongrass.
    2. Smash lemongrass with rolling pin, then mince.
    3. Julienne* the carrots (or use rough cut side of grater).
    4. Rinse and tear lettuce into bite-sized pieces.
    5. Slice the cucumber thinly.
    6. Chop the fresh cilantro finely.
    7. Mince serrano chile (retain seeds).
  2. Step 2 – Prepare Shrimp Meatballs
    1. In food processor, combine 1 stalk minced lemongrass, ¼ cup shallots, 2T cilantro, 2T fish sauce, 2 garlic cloves, 1T vegetable oil, 1teaspoon sugar, ½ teaspoon each of white pepper and salt, and pulse until paste forms.
    2. Add raw shrimp and pulse to blend.
    3. Use rubber gloves to shape mixture into 28 balls (each slightly smaller than 1T).
    4. Place balls on aluminum foil lined baking sheet. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.
    5. Heat 2T oil in large skillet over medium heat and add meatballs when hot.
    6. Brown on each side until cooked through, turning regularly, about 6-8 minutes total.
  3. Step 3 – Make Dressing, Toss and Serve!
    1. Combine 1T lemongrass, ¼ cup lime juice, 1/6th cup fish sauce, 2T fresh chopped cilantro, 3T brown sugar, 2T oil, and 1 teaspoon minced chile to bowl; whisk until sugar dissolves.
    2. Arrange lettuce in bowls and top with carrots, cucumbers, and sprouts.
    3. Cut meatballs in half and top each bowl with 8 meatball halves.
    4. Drizzle dressing over salad.
    5. Enjoy!
    6.