Vietnamese 50:50 kebabs
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Skip to ingredients
- a thumb-sized piece gingerfinely grated
- 2 cloves garliccrushed
- 1 lemongrasswoody outer leaves removed, finely chopped
- 1 bird’s-eye chillifinely chopped
- 300g shiitake mushroomsroughly chopped
- 300g beef mince
- 2 tbsp vegetable oil
- to serve shredded spring onions and coriander
- to serve rice noodles
- to serve Little Gem leaves
DIPPING SAUCE
- 2 tbsp caster sugar
- 1 limejuiced
- 2 tbsp fish sauce
- 1 clove garlicfinely chopped
- 1 bird's-eye chillifinely chopped
Nutrition: per serving
- kcal297
- fat18.1g
- saturates5.6g
- carbs14.8g
- sugars12.1g
- fibre2.1g
- protein17.8g
- salt1.7g
Method
step 1
Put the ginger, garlic, lemongrass and chilli into a food processor and pulse briefly. Add the mushrooms and blitz until finely chopped. Heat a non-stick frying pan over a medium heat and cook the mushrooms, stirring, for 7-10 minutes or until all the moisture has evaporated and the mixture is really dry. Cool. Tip into a bowl, add the beef mince and mix really well.
step 2
Form the mixture into 12 sausage-shaped kebabs. Put onto a baking sheet and chill for 20 minutes to firm.
step 3
Heat a griddle pan to hot and lightly brush the kebabs with the vegetable oil. Griddle the kebabs for 3-4 minutes on each side or until grill-marked and cooked through. If doing in batches, keep warm in a low oven while you cook the rest.
step 4
To make the dipping sauce, mix all of the ingredients with 1 tbsp of cold water. Sprinkle the kebabs with spring onions and coriander. Serve with rice noodles, lettuce leaves (for wrapping) and the zingy sauce.
