Shrimp and Turkey Asian Meatballs

Starters | March 28, 2016 | By

When I entertain, I like to include a hot appetizer, like these tasty Asian meatballs. Honestly, how many “Italian” meatballs can you keep eating? This is a fantastic Asian alternative and just as simple to make. You can substitute the ground turkey for ground pork, ground chicken, or even ground sausage. So many options!

Shrimp and Turkey Asian Meatballs
 
Author:
Serves: 20 meatballs
Ingredients
  • 1 pound ground turkey
  • ½ pound uncooked shrimp, peeled and finely chopped
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 3 green onions, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 small carrot, finely chopped
  • ¼ teaspoon red pepper flakes
  • 1 egg
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ cup Panko bread crumbs
  • 1 tablespoon canola oil
Dipping Sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sambal oelek or sriracha sauce
  • 1 tablespoon mirin wine
  • 1 teaspoon fresh ginger, grated
  • ½ fresh lime, juiced
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon fresh cilantro, chopped
Instructions
  1. Preheat oven to 400 degrees. In a large mixing bowl combine turkey, shrimp, garlic, shallots, onions, ginger, carrots, red pepper flakes, egg, salt, pepper, and bread crumbs until thoroughly mixed. Form into 2-inch balls and place on baking tray lined with waxed paper.
  2. Heat canola oil in a heavy, oven-proof skillet or cast iron pan on high heat. Brown meatballs in skillet on both sides, about 2 minutes, and place skillet in hot oven for 10 more minutes until cooked through. Remove and serve immediately with dipping sauce.
  3. To make dipping sauce: Whisk together chili sauce, sambal oelek, mirin wine, ginger, lime juice, soy sauce, and fresh cilantro. Serve along side the meatballs.
Notes
Sambal oelek can be found at specialty Asian markets and select grocery stores. You can substitute the sambal oelek for sriracha sauce.

 

Crispy Calamari with Spicy Dipping Sauce

Starters | March 21, 2016 | By

In my family, we are serious calamari lovers — prepared any which way! Of course, you can’t go wrong with crispy, fried calamari. A lot of folks won’t even touch the tentacles, which is why you won’t see them in this recipe. The cornstarch makes these sea creatures light and crispy, and the aioli dipping sauce gives it a really nice kick. Make these as a starter or on top of your favorite salad!

Crispy Calamari with Spicy Dipping Sauce
 
Author:
Serving Size: 6
Ingredients
  • Canola or vegetable oil for frying
  • ½ teaspoon Chinese 5-spice powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 3 large eggs, beaten
  • Cornstarch for dredging
  • 1 pound bag squid rings, defrosted
  • Chopped, fresh cilantro
  • Lemon wedges
Dipping Sauce
  • ½ cup light mayonnaise
  • 1 tablespoon sambal oelek
  • 2 tablespoons sweet chili sauce
Instructions
  1. In a large, heavy wok or saucepan, heat the oil until very hot. Put cornstarch in a shallow bowl. Mix in Chinese 5-spice, cayenne pepper, and salt. Put the eggs in another shallow bowl. Dip the calamari into the eggs, but don't oversaturate. Then dredge calamari in the cornstarch mixture and shake off excess. Working in batches, add to the hot oil and fry until golden brown, about 1 minute. Transfer to a cookie sheet lined with paper towels. Sprinkle with more salt and pepper. Keep warm in the oven until ready to serve. Sprinkle with chopped cilantro and squeeze of lemons.
  2. To make the Dipping Sauce: Combine together the mayonnaise, sambal oelek, and chili sauce. Serve along side the calamari.
  3. Notes: Sambal oelek can be found at specialty markets and some local grocery stores. You can substitute this with sriracha sauce.
  4. Adapted from: Wendy Leon/Recipe.com