Ingredients:
  • 1 clove Garlic, crushed
  • 1 teaspoon Fresh ginger, minced
  • 1 teaspoon Fresh lemon grass, minced
  • 1 tablespoon Fresh coriander, chopped
  • 30 ml Nuoc Mam sauce (optional)
  • 15 ml Sesame oil
  • 16 Firm white button mushroom
Dipping sauce
  • 3 tablespoons Roasted peanuts
  • 1 Red chillie , finely chopped
  • 1 clove Garlic, minced
  • 1 tablespoon Mint, finely chopped
  • 15 ml Lime or lemon juice
  • 45 ml Nuoc Mam with 5 ml anchovy essence
  • 30 ml Sesame oil
  • 100 ml Thin coconut milk
Method:
  1. Mix the garlic, ginger, lemon grass, coriander, Nuoc Mam sauce, if used and sesame oil.
  2. Marinate the mushrooms in the mixture for 3-4 hours, turning frequently.
  3. Make the dipping sauce by mixing and pounding all the dipping sauce ingredients together except for the coconut milk. A rough paste should result. Stir in the coconut milk.
  4. Thread the mushrooms onto four skewers.Place on the barbecue or under a preheated high grill for about 3 minutes on either side, basting with the marinade.
  5. Serve hot with the dipping sauce.