Vietnamese Kebabs (Cha Bo)

Vietnamese Kebabs (Cha Bo)

400 gr minced beef
1 T finely chopped lemongrass
2 t finely chopped red or green chili
1½ T fishsauce
3 T roasted peanuts, grounded in a coffeegrinder
2 T finely chopped onion or shallot
1½ T coconutcream (scooped from the top of a tin with coconutmilk)
1 t hot curry powder
1 t palmsugar

Just mix everything together in a bowl and
Shape into small flat balls. Panfry or grill to your liking.
Serve with simple sweet chilisauce.

Although the original idea is to serve them with chopped peanuts, fresh mint, fresh coriander, beansprouts, spring onion, cucumber and then wrapped in a leaf of lettuce.
I served them with gai lan (chinese broccoli) and white rice.

From : The Curry Bible by Madhur Jaffrey