Pork and Shrimp Meatballs

1. 1

   1 In a rood bowl, combine the shrimp, pork, chopped lemongrass, chiles, ginger, sesame oil, and lime leaf.

2. 2

   Run the mixture through a meat grinder and return to the bowl.

3. 3

   (Or, if using a food processor, pulse to mix.

4. 4

   It is better with a rather coarse mixture than a mushy one.)

5. 5

   2 Using a sharp knife, quarter the whole lemongrass stalks lengthwise, making sure that each skewer holds together at the bottom.

6. 6

   Divide the shrimp mixture into 8 portions.

7. 7

   Rub each lemongrass skewer between your palms until it gives off a fresh smell, but not so much as to disintegrate.

8. 8

   Wrap one portion of the meat mixture around each piece of lemongrass.

9. 9

   3 Heat a little oil in a large skillet over high heat.

10. 10

    Add the skewers and and cook for 6 to a minutes, turning several times, until golden brown and cooked through.

11. 11

    Variation:

12. 12

    If you want more sesame flavor, roll the patties in sesame seeds before frying.

13. 13

    This is not recommended if you are grilling, as the sesame seeds have a tendency to pop when exposed to high heat, but frying over medium heat works fine.

14. 14

    They will then need a slightly longer cooking time.

* Per serving · 4 servings · Values may vary.