Asian Inspired Meatball Lettuce Wraps

Asian Inspired Meatball Lettuce Wraps (10) WM

Asian Inspired Meatball Lettuce Wraps (15) WM

I made these last summer, and with selling a house / buying a new one and starting grad school I never had time to post the recipe.  Things have calmed down a bit, so I’m hoping to post all of my back-logged recipes and then actually photograph some new ones!

 

serves 4

time: close to an hour, probably

 

Green Cashew Sauce Ingredients

  • 1/4 cup fresh cilantro
  • 1/4 cup fresh basil
  • 1 cup cashews
  • 1/3 cup canned coconut milk
  • 2 limes
  • 3 teaspoons Thai red curry paste
  • 2-4 tablespoons sweet thai chili sauce (I used 4 tablespoons)

 

 

 

Mango Slaw

  • 1 mango, peeled and sliced into thin strips
  • handful of shredded carrots
  • 1 cucumber, sliced into matchstick sized pieces
  • 1 red onion, thinly sliced
  • 1 red jalapeno pepper finely chopped
  • 1 lime

 

 

Meatball Ingredients

  • 1/2 pound ground pork sausage
  • 1/2 pound ground hamburger
  • 2 tablespoons sesame oil
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons honey

 

Accoutrements

  • 1 head butter lettuce
  • 1/2 cup sweet thai chili sauce, for dipping
  • toasted cashews

 

 

Asian Inspired Meatball Lettuce Wraps (6) WM Asian Inspired Meatball Lettuce Wraps (1) WM

Green Cashew Sauce Directions

Step 1: Place the cilantro, basil, cashews, coconut milk, lime juice, Thai red curry paste and sweet thai chile sauce to a food processor.

Step 2: Blend until smooth and creamy.

Step 3: Add more of the ingredients if needed.

 

Mango Slaw Directions

Step 1: Combine the mangos, shredded carrots, matchstick cucumbers, thinly sliced red onion, jalapeno, and fresh lime juice.

Step 2: Mix well.

 

Meatball Directions

Step 1: Mix the two meats together well.

Step 2: Roll into small balls.

Step 3: Cook the meatballs thoroughly.

Step 4: Stir together the sesame oil, soy sauce, fish sauce, and honey.

Step 5: Add the cooked meatballs to the sauce

 

Put it all together

Step 1: Place the meatballs, cashew sauce, mango salsa, and toasted cashews on a washed piece of lettuce…enjoy!!

 

Asian Inspired Meatball Lettuce Wraps (4) WM Asian Inspired Meatball Lettuce Wraps (18) WM Asian Inspired Meatball Lettuce Wraps (22) WM

 

 

Spiced Shrimp with Lime Cilantro Rice & Strawberry Mango Salsa Tortilla Bowls

Spiced Shrimp Strawberry bowls (5) WM

It is summer!  That means we have fresh fruits and veggies like avocados, strawberries and mangoes!  I absolutely love it!  This is the first time that I have made tortilla bowls, and they are pretty cool (not to mention super easy!).

 

Serves 4

Spiced Shrimp:

1 pound uncooked shrimp, peeled

4 tablespoons olive oil

5 garlic cloves, minced

1/2 teaspoon kosher salt

1 teaspoon chili powder

1/2 teaspoon black pepper

1 tablespoon smoked paprika
Lime Cilantro Rice:
1 cup uncooked basmati rice
2 cups coconut water
1/2 bunch cilantro, finely chopped
1 lime, squeezed
pinch of salt
Spicy Strawberry & Mango Salsa:
3/4 container fresh strawberries, chopped into pinky nail pieces
1 mango, peeled and chopped into bite sized pieces
1/2 jalapeno (or more / less depending on your spice level), finely chopped
1/4 bunch cilantro, finely chopped
Spiced Shrimp Strawberry bowls (29) WM
Bowl toppings & Tortillas:
Flour tortillas, one per person
1/2 bag of frozen corn, thawed
olive oil
1 can black beans
1 avocado
Mexican crema
Spiced Shrimp Strawberry bowls (16) WM
Directions:
1) Peel the shrimp. Combine the ingredients for the shrimp.  Stir the shrimp to coat.  Let sit until all other items for the bowl are ready to go.
2) Cook the rice with the coconut water and salt.  Chop the cilantro, set aside.
3) Chop and stir all of the ingredients for the spicy strawberry & mango salsa together in a bowl and set aside.
4) Heat your over to 400 degrees.  Get 4 oven safe bowls, turn upside down on a cookie sheet.  Heat the flour tortillas in the microwave for 30 – 60 seconds until soft, then drape over the oven safe bowls and press against the bowls.  Bake for roughly 10 minutes until they are hard and lightly brown.  Remove from the oven and set aside.
5) Heat a skillet to medium-high, place the corn in the skilled with a bit of olive oil and brown.  Set aside.
6) Heat the black bean until they are warm, once warm keep on low until ready to serve.
7) Once the rice has finished cooking, stir in the chopped cilantro and squeeze in the lime.
8) Slice the avacado.
9) When all of the items for the tortilla bowls are ready, cook the shrimp and sauce on medium-high heat until cooked.  Layer all of the ingredients into the tortilla bowls and drizzle with the Mexican crema – enjoy!  I know you will because they are supper tasty and refreshing!

Spiced Shrimp Strawberry bowls (42) WM