Cook's Note: If no betel leaves are available, use perilla leaves. If using frozen betel leaves, allow to defrost outside and then separate the leaves and let dry slightly on paper towels before wrapping.
Preheat the grill.
Combine the beef, lemongrass, five-spice, curry powder, garlic, oyster sauce, cracked black pepper, ground black pepper, shallots, soy sauce, fish sauce, sugar, olive oil and salt in a large mixing bowl and mix well. Wrap about 2 tablespoons of the mixture into each betel leaf. Spear 3 to 4 betel leaf wraps onto each skewer and grill until the meat is thoroughly cooked. Be sure to eat immediately.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.