Ingredients: ¼ oz dried shiitake mushrooms, soaked in water for at least 30 minutes (I used fresh) ½ lb shrimp, peeled and deveined 1 lb ground pork 2 scallions, finely chopped ¼ cup cilantro, minced 1 TBSP soy sauce ½ tsp salt ½ tsp fish sauce ¼ tsp ground white pepper ¼ tsp toasted sesame oil Sriracha, to taste Instructions: Check that your dried ’shrooms are hydrated. I throw the dried mushrooms in a bowl of water in the morning so they’ll be ready by the time I make dinner. Preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them. Or if using fresh mushrooms, just chop them. Finely chop the shrimp until you’ve got a chunky paste. Place the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, sesame oil and sriracha. Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed. Form the mixture into 1½-i...