Recipe by Hey Jude
Here's some Asian comfort food that I like to make as an 'after-work' meal because it's so quick and simple.
Top Review by Chef Gabacha
I was horrified when my husband asked me to make some albondigas de camarone like those he had eaten at a street vendor stand in Guadajajara, Mexico. I pictured myself slaving for hours with dozens of hard-sought -after ingredients then ending up with something inedible. He LOVED the asian twist on theese, I liked the lettuce wrap idea and ....Well..thanks so much for this recipe. I do not have a food processor but the it worked Ã¶ut fine
- 5 green onions, chopped
- 2 cloves garlic, coarsely chopped
- 1⁄2 inch gingerroot, peeled and coarsely chopped
- 1 (8 ounce) cansliced water chestnuts, drained,rinsed and drained
- 3⁄4 lb ground pork
- 1⁄2 lb large raw shrimp, peeled and deveined and coarsely chopped
- 1 egg
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 4 tablespoons peanut oil
- 1 (8 ounce) packageasian udon noodles or 1 (8 ounce) package egg noodles, prepared according to package instructions
Directions See How It's Made
- Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
- Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
- Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
- Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
- Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
- Serve meatballs over noodles.
- Sprinkle with remaining chopped green onions.
- Serve this with flash-cooked greens with garlic.