|
750 g
1
3
cloves
1/2 stalk
1
tablespoon
2
heaped tablespoons
4
tablespoons
1
tablespoon
150 g
1
tablespoon
1
teaspoon
2
tablespoons
|
Lean rump steak, cut into 1 inch cubes
Shallot, finely chopped
Garlic, crushed and finely chopped
Lemon grass, finely chopped
Finely chopped ginger
Finely chopped mint leaves
Vietnamese fish sauce
Groundnut oil
Crushed Roasted Peanuts
Roughly ground black pepper
Crushed dried chilies
Vegetable oil, for brushing
|
Method :
-
Put the cubes of steak into a large bowl
with the shallot, garlic, lemon grass, ginger, mint, fish sauce and oil.
-
Mix together thoroughly, then cover and
leave to marinate in the refrigerator overnight.
-
Combine the peanuts, pepper and dried
chilies in a flat dish.
-
Thread the cubes of steak on to pre-soaked
bamboo skewers and roll them in the peanut mixture.
-
Brush a little oil on to the meat with a
pastry brush.
-
Cook under a preheated hot grill for 6 - 8
minutes, turning frequently.
-
Serve with Sweet Chili sauce.
|