- Prep time 35 minutes
- Total time 1 hour
- Portion size 4 servings
- Credits : January/February 2022
Ingredients
Shrimp Meatballs:
Coconut Milk Broth:
Method
Shrimp Meatballs Preheat oven to broil and lightly grease baking sheet. In large bowl, combine shrimp, bread crumbs, mayonnaise, cilantro, soy sauce, ginger, sriracha, sesame oil, green onions and egg. Using hands, shape mixture into balls, about 1 tbsp at a time. Transfer to prepared baking sheet.
Broil until meatballs are golden brown, about 15 minutes. (Make-ahead: Can be stored in airtight container and frozen for up to 2 months.)
Coconut Milk Broth Meanwhile, in large saucepan, heat oil over medium heat. Add shallot, garlic and ginger; cook, stirring occasionally, about 3 minutes. Add curry paste; cook, stirring constantly, about 1 minute. Add broth, scraping up browned bits from bottom of pan with wooden spoon. Bring to boil. Add bok choy. Reduce heat to medium-low and simmer about 5 minutes. Pour in coconut milk, fish sauce and lime juice; cook until bok choy is tender, about 5 minutes.
Divide broth and meatballs among bowls. Sprinkle with cilantro, and serve with lime wedges (if using).
Nutritional facts PER SERVING OF 4 SERVINGS (ABOUT 6 MEATBALLS)
- Calories 395
- Total fat 23 g
- Saturated fat 17 g
- Cholesterol 185 mg
- Sodium 950 mg
- Total carbohydrate 22 g
- Fibre 2 g
- Sugars 7 g
- Protein 26 G
- Iron 5 mg
