Special equipment: Metal skewers or wooden skewers, soaked for 20 to 30 minutes
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.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.