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ground beef Lemon Grass Curry scallions garlic sugar fish sauce oyster sauce salt black pepper cornstarch grape skewers
Viewed: 19 - Published at: 8 years agoIngredients
- 1 pound Ground Beef
- 2 Tablespoons Lemon Grass, Finely Minced
- 1 teaspoon Curry Powder (optional)
- 1/4 cups Scallions, Finely Minced (can Substitute Onion)
- 2 whole Cloves Of Garlic, Finely Minced
- 1 teaspoon Sugar
- 2 teaspoons Fish Sauce
- 1 teaspoon Oyster Sauce (optional)
- 1/2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Cornstarch
- 36 whole Grape Leaves (fresh, Frozen Or Jarred)
- Oil, For Brushing On Leaves
- Wooden Or Metal Skewers
Method
- Wash fresh grape leaves and remove stems, or if you are using jarred leaves, rinse them.
- Mix lemon grass, curry powder, scallions, garlic, sugar, fish sauce, oyster sauce, salt and pepper, and corn starch.
- Add ground beef and mix together well.
- Place leaf matte-side up.
- Shape approximately 1-2 tablespoons of beef mixture into a sausage shape.
- Place meat in the center of the top 1/3 of leaf.
- Fold top of leave over and sides in towards center.
- Roll up.
- Place a wooden skewer through middle of wrapped beef.
- Continue with the remaining leaves and filling.
- When a skewer has 4-5 rolls on it, put on foil lined baking sheet.
- Brush leaf-wrapped rolls with a bit of oil.
- Preheat your broiler.
- Broil the skewers in the oven, (I prefer this method of cooking, although there are many different ways to cook) about 4 minutes on each side, until outsides of the leaves are slightly shriveled and a bit charred on the outside.
- (You can also broil or saute them, approximately 4 minutes each side, or until meat is cooked through.)
- Transfer to a platter and serve warm with traditional Vietnamese dipping sauce, nuoc cham, (super easy and fast to throw together!)
