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Ingredients

• DIPPING SAUCE
• 1/4 cup unseasoned rice vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon Thai or Vietnamese fish sauce (nam pla or nuoc mam)
• 1 teaspoon Sriracha red chili sauce
• MEATBALLS
• 1 large egg white, lightly beaten
• 2 green onions, minced
• 2 tablespoons minced cilantro
• 1 tablespoon grated fresh ginger
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 cup finely chopped napa cabbage
• 1/2 cup panko (Japanese-style bread crumbs)
• 1/2 pound peeled, deveined shrimp, tails removed, finely chopped
• 1/4 pound ground pork
• 1/4 cup vegetable oil
• SERVING
• About 20 medium butter lettuce leaves (from 2 heads)
• 1/2 cup finely shredded daikon radish, preferably shredded with a mandoline
• 1/2 cup finely shredded carrot, preferably shredded with a mandoline

Description

For Extra-crispy Meatballs, Roll Them In Panko Before Pan-frying; You'll Need A Little More Oil.

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