Ingredients
- 1¾ pounds ground shrimp (chopped fine in a food processor)
- 10 ounces ground pork
- ½ cup small-diced onion
- 1 tablespoon minced garlic
- 1 pinch ground black pepper
- 1 tablespoon fine-chopped garlic chives
- 2 tablespoons fine-chopped cilantro
- 1 teaspoon minced ginger
- ½ teaspoon white vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- Swiss chard leaves
- Long metal skewers
Tamarind Nuoc Cham Sauce
- ½ cup fish sauce
- 1 garlic clove, minced
- ⅓ cup lime juice
- 2 tablespoons palm sugar
- 2 tablespoons tamarind paste
- 1 Thai chili pepper, finely sliced
Preparation
Mix together everything except the Swiss chard leaves.
Place 2 tablespoons of the mixture on a Swiss chard leaf and roll into a cigar shape. Repeat the process for however many leaves you have. Freeze any leftover mixture.
Skewer the stuffed leaves with 2 skewers, 3 rolls per
Grill the skewers on medium heat for 10 minutes, 5 minutes per side.
Remove the stuffed leaves from the skewers and arrange on a platter.
Serve with Tamarind Nuoc Cham Sauce.
Mix everything together and serve.
