Prep 20 mins
Cook 6 mins
This recipe is a favorite of Andrew Zimmern, host of the TV show Bizarre Foods.
- 453.59 g ground beef
- 24 pickled grape leaves (in brine)
- 44.37 ml ketchup
- 29.58 ml cornstarch
- 14.79 ml sugar
- 14.79 ml fish sauce
- 14.79 ml fresh ground black pepper
- 29.58 ml soy sauce
- 29.58 ml garlic, minced
- 14.79 ml chili paste
- 44.37 ml rice wine
- 14.79 ml ginger, grated
- 14.79 ml garlic, minced
- 29.58 ml toasted peanuts, ground
- 59.16 ml fish sauce
- 14.79 ml fresh red chile, minced
- 29.58 ml lime juice
- 44.37 ml sugar, mixed with 2 tbsp boiling water
- Combine ingredients and let sit in refrigerator for 2 hours.
- Roll in the grape leaves - Place the leaf on a flat surface with the underside facing up and the stem towards you. (You can tell if the leaf is on the right side by checking for raised veins.) Using a sharp knife, trim the stem (if still on the leaf) and discard. Some commercial grape leaves have the stems already trimmed. Place a spoonful of filling on the bottom center section of the leaf. Carefully fold the lower right section of the leaf over the filling towards the center. Fold the lower left section of the leaf up over the filling toward the center. Carefully fold the left section of the leaf in toward the center then the right section. Begin to roll the leaf up toward the center top point, keeping the filling pressed in a tight log. This is the trickiest part because you can tear the leaf if you press too hard. Once you pass this step you are home free. Keep rolling up toward the top until you have used up the remaining leaf. Use a toothpick straight through the grape leaf to hold leaf closed.
- Brush lightly with peanut oil and grill for 5-6 minutes over medium heat. Serve with dipping sauce.