Pork and Shrimp Meatballs

• 8 ounces peeled shrimp, minced
• 4 ounces freshly ground pork, preferably pork belly
• 2 stalks lemongrass, green parts removed, crushed and finely chopped, plus 1 thick stalks lemongrass
• 1 tablespoon finely chopped fresh ginger
• 2 teaspoons light sesame oil
• 1 kaffir lime leaf, finely chopped if fresh, crumbled If dried
• Oil for panfrying, such as canola

1. 1 In a rood bowl, combine the shrimp, pork, chopped lemongrass, chiles, ginger, sesame oil, and lime leaf.
2. Run the mixture through a meat grinder and return to the bowl.
3. (Or, if using a food processor, pulse to mix.
4. It is better with a rather coarse mixture than a mushy one.)
5. 2 Using a sharp knife, quarter the whole lemongrass stalks lengthwise, making sure that each skewer holds together at the bottom.
6. Divide the shrimp mixture into 8 portions.
7. Rub each lemongrass skewer between your palms until it gives off a fresh smell, but not so much as to disintegrate.
8. Wrap one portion of the meat mixture around each piece of lemongrass.
9. 3 Heat a little oil in a large skillet over high heat.
10. Add the skewers and and cook for 6 to a minutes, turning several times, until golden brown and cooked through.
11. Variation:
12. If you want more sesame flavor, roll the patties in sesame seeds before frying.
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. They will then need a slightly longer cooking time.

shrimp, ground pork, stalks lemongrass, fresh ginger, light sesame oil, lime leaf, panfrying

Taken from www.cookstr.com/recipes/pork-and-shrimp-meatballs (may not work)