Awsm Nem Nuong (pork patties) Recipe

Ingredients
2 tablespoons SunRice Jasmine Fragrant Rice
500g pork mince
3 green shallots, ends trimmed, finely chopped
2 garlic cloves, crushed
1 tablespoon fish sauce
1 teaspoon freshly ground black pepper
1 teaspoon caster sugar
Sa lach dia (pickled vegetable salad), to serve, see related recipes
Nuoc leo (peanut sauce) and nuoc cham (dipping sauce), to serve, see related recipes

Method
Step 1. Place the rice in a small frying pan over medium heat. Cook, stirring, for 4-5 minutes or until golden brown. Set aside for 5 minutes to cool. Place in a mortar and use a pestle to gently pound until finely crushed.
Step 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.
Step 3. Preheat a barbecue grill or chargrill on medium. Add the skewers and cook, turning occasionally, for 10-12 minutes or until cooked through.
Step 4. Place on a serving plate and serve hot or at room temperature with the sa lach dia (pickled vegetable salad), nuoc leo (peanut sauce) and nuoc cham (dipping sauce), see related recipes.