Porkandsugarcaneskewers
SERVES6 ASA SNACK// PREPTIME 25 MINS// COOK 16 MINS
Theperfectone-handedbitemadeevenmoreflavourful
with a punchy, nutty dipping sauce.Pictured p78
Beeftartarewith
wontoncrisps
SERVES6 ASA STARTER // PREP TIME 40 MINS
// COOK 20 MINSA fun twist on beef tartare.Pictured p791 tbspwhiterice
18 wontonwrappers
Vegetableoil,fordeep-frying
300 gmbeeffillet,trimmedofallsinew,
veryfinelydiced
4 qukes(babycucumbers),finelydiced
1 redshallot,finelychopped
1 tbspcoarselychoppedVietnamese
mintleaves
2 tbspcoarselychoppedshisoleaves,
plusextrasmallleavestoserve
NUOCCHAM
1 tbspeachcastersugar,whitevinegar
andfishsauce
½ smallgarlicclove,finelychopped
1 birdseyechilli,finelychopped,
ortotaste
1 tsp lime juice, or to taste1 Dry-roastriceina smallfryingpan
overlowheat,stirringoccasionally,until
deepgolden(10-15minutes).Cool,then
finelygrindina spicegrinderorusing
a mortarandpestle;setaside.
2 Fornuoccham,combinesugarand
50mlboilingwaterina bowl;stirto
dissolve.Stirinvinegarandfishsauce;
standtocool(10-15minutes),then add
garlic,chilliandlimejuice.
3 Forwontoncrisps,heatoilina wokto
180 °C. Deep-frywontons,inbatches,until
lightgoldenandcrisp(20seconds);drain.
4 Combinebeef,½tsproastedrice,one
thirdofthenuoccham,cucumber,shallot
andherbsina bowl.Checkseasoning
andadjustwithmorenuocchamif
necessary.Toserve,spoontartareonto
wonton crisps and top with shiso leaves.1 stalkoffreshsugarcane(see note)
1 bunchcoriander,washed
4 clovesgarlic,roughlychopped
1 stalklemongrass
4 makrutlimeleaves,finely chopped
500 gmmincedpork
1 eggwhite
1 tbspfishsauce
11/2 tspcornflour
2 tbspvegetableoil
Babycoslettuceleaves,Vietnamese
mintandThaibasilleaves,to serve
PEANUTDIPPINGSAUCE
50 ml(2½tbsp)fishsauce
30 ml(1½tbsp)limejuice
25 gmcastersugar
2 tspfinelychoppedginger
2 tbsproastedpeanuts,finely chopped
PICKLEDCARROT
2 carrots,finelyshredded
3 tspcastersugar
11/2 tbsp rice vinegar
1 Usinga sharpknifeorcleaversplit
sugarcaneinto 12 thin10cmbatons;
soakina bowlofwater(15minutes).
2 Roughlychop1/3cupcorianderroots
andstems;reserveleavesforserving.
Processchoppedcoriander,garlic,
lemongrassandlimeleavesina food
processoruntilfinelychopped.Add
pork,eggwhite,fishsauceandcornflour,
seasonwithsaltandwhitepepper,
andprocessuntilsmoothandmixture
holdstogether.Transfertoa bowl
andrefrigerateuntilneeded.
3 Forpeanutdippingsauce,combine
fishsauce,limejuice,sugarandginger
ina smallbowl;stiruntilsugaris
dissolved,thenstirinpeanuts.
4 Forpickledcarrot,combinecarrot,
sugar,vinegarand½tspsaltina bowl;
tosstocombineandsetasidetopickle.
5 Shape¼ cupfulsofporkmixturein
a sausageshapearoundhalfofeach
skewer.Heatoilina largefryingpan
overmediumheat.Cookporkskewers,
turning,untilgoldenandcookedthrough
(8minutes).Servewithlettuce,pickled
carrot,herbsandpeanutdippingsauce.
NoteFreshandfrozensugarcaneis
availablefromAsiansupermarkets,
oraskyourgrocertoorderforyou.
If unavailable,substitutelemongrass
stems or bamboo skewers.