Ingredients
700g lamb steak, cut into strips
1 tbsp finely chopped ginger
2 cloves garlic, crushed
1 tbsp brown or palm sugar
1 tbsp fish sauce
3 tsp sesame oil
For the dipping sauce:
2 tbsp lime juice
2 tbsp sweet chilli sauce
2 tbsp chopped coriander
1 red chilli seeded and finely chopped
1 tbsp toasted sesame seeds (optional)
steamed jasmine rice to serve

1. Combine the lamb strips with the ginger, garlic, sugar, fish sauce and sesame oil. Refrigerate and marinate for 2-3 hours if time permits.
2. Thread the lamb onto 8 bamboo skewers that have been soaked in water for 30 minutes. Heat a barbecue or char grill and cook for 3-4 minutes on each side or until the lamb is cooked. Serve sprinkled with the toasted sesame seeds (optional) and the dipping sauce and steamed jasmine rice.
3. To make the dipping sauce: combine the lime juice, sweet chilli sauce, chopped coriander and chilli. Spoon into small bowls to serve.

Recipe courtesy of Meat and Livestock Australia