​Ingredients

•  200g chicken mince

• 3 tsp water chestnut (drained and finely diced)

• 2 tspn native lemongrass (or normal lemongrass)

• 3 tspn grated redback ginger (or normal ginger)

• 1 Tbspn sugar

• 1 tsp red chilli (deseeded and finely diced)

• 1 tsp oyster sauce

• 1 small shallot (Finely diced)

• 3 tsp butter (melted)

• salt to taste

• 1 tsp pepper

• 2 tsp Asian chicken stock powder

• 20 sweet potato leaves or betel leaves

• Toasted sesame seeds for garnish

• Bamboo skewers

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Nuoc Cham Recipe

- 2 tbsp water,

- 2 tbsp fish sauce,

- 2 tbsp lime juice,

- 2 tbsp rice wine vinegar,

- 1 tbsp grated palm sugar,

- 1 fresh chilli fine sliced,

- 1 tsp lemongrass finely diced and ½ garlic clove diced 

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- Mix all ingredients together and serve.

 

Method

 

- Rinse sweet potato/betel leaves to clean then soak leaves in bowl of cold water.

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- Combine chicken mince, water chestnut, chilli, oyster sauce, shallot, pepper, and stock powder in a bowl and incorporate all ingredients well together. Cover and refridgerate for 30 minutes

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- Trim leaves of stem and lay out flat presentation side down

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- Place about a teaspoon of mixture in a line at the fat base of the leaves and fold the two sides inwards before rolling the mixture up into somewhat of a spring roll.

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- Continue this with remaining leaves and mixture until all are completed.

 

- Using two skewers spike three of your ba la lots all the way through leaving a small space in between each one.

 

- Brush ba la lots liberally with melted butter and then cook on a medium heat griddle or hibachi (failing this, a heavy based fry pan) until well caramelized and brown on both sides.

 

- Garnish your ba la lots with toasted sesame seeds and serve immediately(!) with a dipping bowl of nuoc cham sauce.

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