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Betty Bossi Koch-Center
How it's done
In a bowl, mix the fish sauce with all the other ingredients up to and including the sugar, set aside half of the mixture. Using a food processor or mortar and pestle, puree the shallots, garlic, lemongrass and chilli until smooth, add to the dressing, set aside.
Add the meat to the dressing, mix, thread onto the skewers in a wavy design, season with salt.
With the lid down, grill the skewers over/on a high heat (approx. 250°C) for approx. 3 mins. on each side.
Place the cucumber and carrot strips, mint leaves and beef skewers in the lettuce leaves, drizzle with the reserved dressing, scatter the nuts on top.
|Tip:||Soak the wooden skewers in cold water for approx. 30 mins. to prevent them from burning during cooking, drain. Instead of wooden skewers, use 8 halved lemongrass sticks to make 16 small skewers. Use a toothpick to make a hole in the meat first.|
|Serve with:||Rice noodles|
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