Vietnamese

Betel Leaf Parcels

Ingredients:
Betel Leaves – 18
Pork or Beef Mince – 400 gms
Spring Onions – 2, finely chopped
Garlic Cloves – 2, finely chopped
Lemongrass – 1 1/4 inch piece, very finely chopped
Peanut or Vegetable Oil – 3 tblsp
Fish Sauce – 3 tsp
Salt as per taste
Sugar – a large pinch
Roasted Peanuts – 1 1/2 tblsp, finely chopped

Method:
1. Cover the betel leaves with boiling water and drain.
2. Trim out the hard central rib and keep them aside.
3. Mix the meat, onions, garlic and lemongrass in a bowl.
4. Heat 1 1/2 tblsp of oil in a pan over high heat.
5. Stir-fry the mixture until well browned.
6. Add fish sauce, salt, peanuts and sugar.
7. Roll a portion of the mixture in each leaf, folding in the ends and sides.
8. Secure with toothpicks or skewer them on bamboo skewers.
9. Brush with oil and brown on a hot grill until  the leaf is browned and slightly crisp.
10. Serve with peanut dipping sauce.