Ingredients
• 2 tablespoons SunRice Jasmine Fragrant Rice
• 500g pork mince
• 3 green shallots, ends trimmed, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon fish sauce
• 1 teaspoon freshly ground black pepper
• 1 teaspoon caster sugar
• Sa lach dia (pickled vegetable salad), to serve, see related recipes
• Nuoc leo (peanut sauce) and nuoc cham (dipping sauce), to serve, see related recipes
Method
1. Place the rice in a small frying pan over medium heat. Cook, stirring, for 4-5 minutes or until golden brown. Set aside for 5 minutes to cool. Place in a mortar and use a pestle to gently pound until finely crushed.
2. Combine the rice, pork, shallot, garlic, fish sauce, pepper and sugar in a large bowl. Divide mixture into 24 portions. Use wet hands to shape each portion into a patty. Thread patties evenly among skewers. Transfer to a plate and place in the fridge for 30 minutes to develop the flavours.
3. Preheat a barbecue grill or chargrill on medium. Add the skewers and cook, turning occasionally, for 10-12 minutes or until cooked through.
4. Place on a serving plate and serve hot or at room temperature with the sa lach dia (pickled vegetable salad), nuoc leo (peanut sauce) and nuoc cham (dipping sauce), see related recipes.
