Pei Wei Asian Diner Nem Nuong (lemongrass Meatballs)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb ground lamb
• bamboo skewer
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1 tablespoon light brown sugar
• 1 teaspoon fresh ground black pepper
• 2 lemongrass, stalks minced
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tablespoon galangal, minced
• 1 kaffir lime leaf
• 3 ounces water
• 1 tablespoon kosher salt
• 4 ounces lime juice
• 2 tablespoons fish sauce
• 3 ounces rice vinegar
• 1 tablespoon brown sugar
• 3 tablespoons sugar
• 1 tablespoon carrot, minced
• 1 thai red chili pepper, seeded and minced

Recipe

• 1 mix all of the nuoc cham sauce ingredients in a bowl until the sugars dissolve. refrigerate until needed. will stay good for several days.
• 2 soak the bamboo skewers in water. mix the meat with the marinade ingredients. shape into 1 ounce meatballs and skewer 5 on each stick. refrigerate for 4 hours and then grill over low heat with no open flame.
• 3 serve with nuoc cham sauce, mint, cilantro and basil. wrap in leaf lettuce and eat with hands.