Melbourne Food & Wine
Melbourne Food & Wine
Festival Countdown20th year
28 days
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Recipes
Beef in Betel Leaf
Ingredients and Method
Betel leaves
- 250g lean beef mince
- 30g pork fat
- 1 1/2 tbsp roasted unsalted peanuts, chopped
- 3/4 teaspoon caster sugar
- 1 tsp fish sauce
- 1 tsp five spice
- 1/3 tsp sesame oil
- 1/3 cup coriander leaves
- 10 mint leaves, shredded
- 20 large betel leaves
- 5 wooden skewers
- oil for brushing leaves
- Dipping Sauce
- 2 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- 3 tbsp fish sauce
- 100ml lime juice
- 1 tsp rice vinegar
- 70g caster sugar
For the Betel leaves:
- Combine the beef, pork, fat, peanuts, lemongrass, sugar, fish sauce, five spice and sesame oil in a bowl and mix thoroughly. Toss in the coriander and mint leaves. Wipe down the betel leaves with a damp cloth and make sure you use only the good leaves without tears.
- Divide the beed mixture between the leaves, roll up the leaf taking care to fold in the sides. Thread four leaves onto each skewer. Brush the leaves with oil and char grill on a medium BBQ for three minutes each side. Remove from BBQ, slide the leaves carefully off the skewers and serve with dipping sauce.
For the Dipping sauce:
- Combine the garlic and chilli in a mortar and pestle and smash roughly. Add the other ingredients and stir well to combine.
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