date:Jul 07, 2014
olden brown. Set aside for 5 minutes to cool. Place in a mortar and use a pestle to gently pound until finely crushed.
2. Combine the rice, pork, shallot, garlic, fish sauce, pepper and sugar in a large bowl. Divide mixture into 24 portions. Use wet hands to shape each portion into a patty. Thread patties evenly among skewers. Transfer to a plate and place in the fridge for 30 minutes to develop the flavours.
3. Preheat a barbecue grill or chargrill on medium. Add the skewers and cook, turning