Asian Pork And Shrimp Meatballs

• 5 scallions, with most of the green left on, cut into 1 long pieces
• 3 dried chinese mushrooms, rehydrated in hot water, washed, and stems removed, and sliced thin
• 2 cloves garlic, sliced
• 1 8 oz. can sliced water chestnuts
• 1/2 inch garlic, peeled and grated
• 3/4 pound ground pork
• 1/4 pound peeled veined shrimp
• 1 large egg
• 1 Tbs. each oyster sauce and asian sesame oil
• 2 tsp. lite soy sauce
• 1/2 tsp. each salt and pepper
• canola or peanut oil for frying
• Dipping sauce: Mix together,
• 1/2 tsp peeled and grated ginger
• 1/4 c. each dry sherry lite soy sauce
• 1 tsp. asian sesame oil

1. Place the scallions, mushrooms, garlic, water chestnuts, and ginger in a food processor fitted with a steel blade. Pulse until the food is minced. Remove to a bowl. Place the shrimp in the bowl of the food processor and pulse until the shrimp is minced. Add to the bowl. Add the remaining ingredients except canola or peanut oil to the bowl, and mix well. Form the mixture into small meatballs. Heat a skillet, add the oil and when hot, drop the meatballs into the pan and brown on all sides. Serve with dipping sauce.

scallions, chinese mushrooms, garlic, water, garlic, ground pork, shrimp, egg, oyster sauce, soy sauce, salt, peanut oil, dipping sauce, ginger, sherry lite soy sauce, asian sesame oil

Taken from www.epicurious.com/recipes/member/views/asian-pork-and-shrimp-meatballs-1208696 (may not work)