Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Spicy wraps with pineapple fish sauce
Serves 8 Starters and mains
Ingredients
- 200g vermicelli rice noodles 48 perilla (shiso) leaves (see Cook’s note)
- 2 red onions, sliced into thin wedges
- 4 baby gem lettuce, leaves separated
- 20g mint, leaves picked
- 20g coriander stems, halved
- 2 red chillies, thinly sliced
- 500ml pineapple fish sauce (see recipe, right), to serve
For the filling
- 500g minced beef
- 4 spring onions, finely chopped
- 4tsp lemongrass paste
- 4tsp garlic paste
- 2tsp chilli paste
- 1tsp light soy sauce
- 1tsp oyster sauce
- 2tsp fish sauce
- 2tbsp sesame oil
- 3tsp sugar
- 3tsp ground black pepper
Pineapple fish sauce
- 50ml fish sauce
- 120g caster sugar
- 50ml lime juice
- 15g garlic, minced
- 25g red chillies, minced
- 50g fresh or canned pineapple, minced
Method
Put all the filling ingredients into a bowl and mix well using your hands. Transfer to the fridge for an hour, then allow to come to room temperature 30 minutes before cooking.
Preheat the grill to medium- high. Soak 8 x 18cm bamboo skewers in cold water for 5 minutes. Cook the noodles according to the packet instructions, drain and set aside.
Place a perilla leaf on a board, shiny-side down, with the stem pointing towards you. Put 1 tbsp of the filling mixture on the base of the leaf, just above the stem, adjusting the amount depending on the size of the leaf. Top with a red onion wedge, pressing firmly into the mixture, then roll the leaf into a cylinder, starting from the stem. Place the roll seam-down so it stays in shape, then repeat to make six filled leaves.
Carefully slide all six rolls on to a skewer, making sure the tips of the end pieces are facing inwards so they’re secure when cooking. Repeat the process for the other skewers, then grill the skewers for 2 minutes on each side.
Serve the skewers with the remaining ingredients and drained noodles for guests to assemble. Lay a lettuce leaf on the plate, add some noodles, mint, coriander, chilli and finally a stuffed perilla and wrap, ready to dip in the sauce.
COOK’S NOTE
Perilla or shiso leaves are available at Asian stores but you can use collard greens if you prefer. Wash and cut each in half lengthways as close to the stem as possible, discarding the stem, then roll in the same way.
Pineapple fish sauce
Put the fish sauce, 100ml water, sugar and lime juice in a small pan and bring to the boil over a medium heat. (If you like a lot of sauce, or want leftovers, simply double the quantities.) Remove any impurities from the top of the sauce, then take off the heat immediately and leave to cool.
When completely cool, add the garlic, chillies and pineapple and mix well; they should float to the top.
Pour into an airtight bottle or jar with a lid. Store, covered, for up to 5 days in the fridge.
Advertisement