16 ounce fresh or frozen medium shrimp in shells 1 recipe Empanada Dough 4 ounce uncooked ground pork 1 tablespoon soy sauce 2 teaspoon finely chopped green onions 1 teaspoon snipped fresh cilantro 1 teaspoon grated fresh ginger (about 1/4-inch piece) 1 clove garlic, minced ½ teaspoon toasted sesame oil 1 egg 1 tablespoon water
Dipping Sauce:
1 grapefruit, juiced (6 tablespoons) 2 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon chopped green onions 1 teaspoon grated fresh ginger (about 1/4-inch piece) 2 cloves garlic, minced ½ teaspoon sugar, or to taste
Empanada Dough
1 cup milk ¾ cup rendered lard* 1 tablespoon unsalted butter 1 package active dry yeast 2 ½ cup all-purpose flour ½ teaspoon kosher salt
Our empanada dough calls for rendered lard, which is a melted-down pig fat available at butchers and Mexican markets. Alternately, you can use drippings from cooking 2 slices of bacon, then add enough butter to make 3/4 cup.
*
If you can’t find rendered lard, render the fat from 2 slices bacon and add enough butter to make 3/4 cup.
