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1
clove
1
teaspoon
1
teaspoon
1
tablespoon
30 ml
15 ml
16
Dipping sauce
3
tablespoons
1
1
clove
1
tablespoon
15 ml
45 ml
30 ml
100 ml
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Garlic, crushed
Fresh ginger, minced
Fresh lemon grass, minced
Fresh coriander, chopped
Nuoc Mam sauce (optional)
Sesame oil
Firm white button mushroom
Roasted peanuts
Red chili pepper, finely chopped
Garlic, minced
Mint, finely chopped
Lime or lemon juice
Nuoc Mam with 5 ml anchovy essence
Sesame oil
Thin coconut milk
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Method :
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Mix the garlic, ginger, lemon grass,
coriander, Nuoc Mam sauce, if used and sesame oil.
-
Marinate the mushrooms in the mixture for
3-4 hours, turning frequently.
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Make the dipping sauce by mixing and
pounding all the dipping sauce ingredients together except for the
coconut milk. A rough paste should result. Stir in the coconut milk.
-
Thread the mushrooms onto four skewers.
Place on the barbecue or under a preheated high grill for about 3
minutes on either side, basting with the marinade.
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Serve hot with the dipping sauce.
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