John McLeay

Ingredients:

Betel Leaves

• 250g lean beef mince
• 30g pork fat
• 1½ tbsp roasted unsalted peanuts, chopped
• 1 lemongrass stem, white part only, finely chopped
• 3/4 teaspoon caster sugar
• 1 tsp fish sauce
• 1 tsp five spice
• 1/3 tsp sesame oil
• 1/3 cup coriander leaves
• 10 mint leaves, shredded
• 20 large betel leaves
• 5 wooden skewers
• oil for brushing leaves

Dipping Sauce

• 2 garlic cloves, finely chopped
• 1 long red chilli, finely chopped
• 3 tbsp fish sauce
• 100ml lime juice
• 1 tsp rice vinegar
• 70g caster sugar

Method:

Betel leaves

Combine the beef, pork fat, peanuts, lemongrass, sugar, fish sauce, five spice and sesame oil in a bowl and mix thoroughly. Toss in the coriander and mint leaves.

Wipe down the betel leaves with a damp cloth and make sure you use only the good leaves without tears. Divide the beef mixture between the leaves, roll up the leaf taking care to fold in the sides.

Thread four leaves onto each skewer. Brush the leaves with oil and char grill on a medium BBQ for three minutes each side. Remove from BBQ, slide the leaves carefully off the skewers and serve with dipping sauce.

Dipping sauce

Combine the garlic and chilli in a mortar and pestle and smash roughly. Add the other ingredients and stir well to combine.

Makes 20 leaves