Beef Grilled in Premna Leaves

Method

1. 1 Finely chop the beef with a knife, then marinate it with chopped lemongrass, garlic, fish sauce, and sugar for 1 hour.
2. 2 Choose mature betel leaves, not young ones, as young leaves will burn and tear when they come into contact with charcoal.
3. 3 Place a spoonful of meat on the back of a betel leaf, then roll it into a roll and secure it with a bamboo skewer.
4. 4 Grill at 230 degrees for 12 minutes or over charcoal for 8 minutes, flipping twice.
5. 5 The leaves of the Piper betel plant have a distinct, milder pungent smell compared to Piper betel leaves, so dishes can be made with them in larger quantities without being too strong.
6. 6 Sprinkle with crushed roasted peanuts and chili peppers, then squeeze in some lemon juice when serving.

With an appliance

• Charcoal grill 35 min

  Grill the leaves 12 cm above the grill for 8 minutes, flipping them every 2 minutes to sear them without burning or tearing them.