for 4 person

Dressing

3 tbsp	fish sauce
4 tbsp	toasted sesame oil
2 tbsp	water
1	organic lime, grated zest and the juice
½ tsp	cane sugar
2	shallots, cut in half
2	garlic cloves, cut in half
2 stick	lemongrass, cut into pieces
1	red chilli, halved, deseeded

Beef skewers

600 g	beef rump, thinly sliced
8	wooden skewers
¾ tsp	salt

To serve

½	cucumber, cut into thin slices
2	carrots, cut into thin slices
½ bunch	peppermint, leaves torn off
2	baby lettuce, leaves removed
20 g	salted cashew nuts, finely chopped, roasted

How it's done

Dressing

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.

Beef skewers

Add the meat to the dressing, mix, thread onto the skewers in a wavy design, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a high heat (approx. 250°C) for approx. 3 mins. on each side.

To serve

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.

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