Shrimp & Pork Wonton Sliders

It's been raining here for a week. Not complaining, as even though I have now officially lived in California longer than Oregon, I'm still an Oregonian girl at heart. Plus, after so many years of California droughts, we need the rain. 

When we get the precipitation, the BF loves to get Chinese take out, and sometimes, specifically, pork and shrimp wontons. Here we have the pork and shrimp wontons, but without the wonton wrapper (which makes this practically zero carbs). Let's not fool ourselves, it's what's inside the wrapper that counts, and no wrapper means gluten free, paleo and low carb.

I added a zingy sriracha mayonnaise dipping sauce and made it into sliders instead of meatballs, but other than that, the original recipe from Michelle Tam's Nom Nom Paleo is perfect.

​Adapted from: Michelle Tam, Nom Nom Paleo
Number of Servings: 4

Ingredients
Shrimp & Pork Wonton Sliders

• ¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes
• ½ pound shrimp, peeled and deveined
• 1 pound ground pork 
• 2 scallions, finely chopped
• ¼ cup cilantro, minced
• 1 tablespoon coconut aminos or soy sauce
• ½ teaspoon kosher salt
• ½ teaspoon fish sauce
• ¼ teaspoon ground white pepper
• ¼ teaspoon sesame oil
• Ghee or cooking fat of choice 
• 1 scallion, sliced on the bias (optional garnish)

Sriracha Mayonnaise Sauce (optional)

• 1-2 tablespoons Sriracha (to taste)
• ½ cup Mayonnaise

​
Directions

1. Rehydrate the dried shitake mushrooms in a bowl of hot water for approx 30 minutes. 
2. Squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince.
3. Finely chop the shrimp until you’ve got a chunky paste.
4. Place the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos (or soy sauce), salt, fish sauce, white pepper, and sesame oil.
5. Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.
6. Heat up a frying pan over medium heat and add a little cooking fat. When the pan is hot, form a little patty and cook it in the pan. Taste it and see if seasoning is right. Adjust with additional salt if needed. (Not cooking yet? You can store the meatball mixture in the fridge for up to 12 hours.)
7. Form the mixture into 1½-inch balls (about 3 tablespoons) and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.
8. Form the balls into ½-inch patties and fry in a greased pan over medium heat, about 2 minutes on each side. Serve immediately with a squeeze of sriracha or sriracha mayonnaise sauce.

Sriracha Mayonnaise Sauce

1. In a small bowl, whisk mayonnaise and sriracha together until thoroughly combined.

NOTE: Leftovers can be stored in the fridge for up to 4 days and frozen for up to 3 months.

Marlowe practicing her concept of Hygge.