Spicy Shrimp and Pork Meatballs with Rujak Sauce

Ingredients

• 1  eggs 
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic crushed
• 2 inch finger ginger fresh finely chopped
• 4  green onions diced
• 1 pound ground pork 
• 1  lime zest juiced
• 1  mangos peeled chopped
• 3 tablespoons coconut sugar (Mexican brown sugar)
• 0.3 cup vegetable oil; peanut oil preferred 
• 1  asian pear seeds removed and chopped
• 0.5 teaspoon pepper flakes red
• 1  to 2 serrano peppers seeded chopped
• 0.5 pound shrimp deveined peeled
• 1  star fruit chopped
• 3 tablespoons tamari sauce 
• 0.3 cup tamarind juice 

Equipment

• food processor
• bowl
• frying pan
• mixing bowl
• toothpicks

Directions

1. Rujak is a spicy mixed fruit salad found throughout Indonesia. Here I puree it to make a sweet and spicy sauce for meatballs.
2. Add the shrimp, onions, ginger, garlic, peppers and pork to a large mixing bowl. Stir in the egg, tamari, cilantro, lime zest and juice and mix together until well combined. Form the mixture into balls using a disher (scoop).
3. Heat the oil to a large nonstick skillet over medium-high heat. Fry the balls until a good crust forms, before turning, about 2 minutes.
4. Add all of the fruit to a food processor and quickly pulse.
5. Add the sugar, tamarind and red pepper flakes and puree until the mixture becomes a thick sauce.
6. Put a little of the sauce into a serving bowl and top with the meatballs.
7. Serve with bowls of sauce on the side, and a container of toothpicks.
8. Cook's Note: Can't find star fruit? Substitute a can of drained pineapple pieces.
9. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.