Veal is not used in Asian cuisines, but it’s delicious when grilled, especially when Asian flavors are used. Some stir-fried vegetables and rice can complete your meal.
8 to 12 (8-inch) bamboo skewers
1 large egg
3 tablespoons soy sauce
2 tablespoons dry sherry
1/2 cup panko breadcrumbs
1/2 cup finely chopped water chestnuts
6 scallions, white parts and 2 inches of green tops, thinly sliced
2 tablespoons grated fresh ginger
1/4 cup chopped fresh cilantro
4 garlic cloves, minced
11/4 pounds ground veal
Freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Asian Dipping Sauce
1. Soak the bamboo skewers in cold water to cover. Prepare a medium-hot charcoal or gas grill, or preheat the oven broiler.
2. Whisk egg, soy sauce, and sherry in a mixing bowl, and add breadcrumbs, water chestnuts, scallions, ginger, cilantro, and garlic, and mix well. Add veal to the mixing bowl, season to taste with pepper, and mix well again.
3. Divide mixture into 8 to 12 portions, and form each portion into a sausage shape. Insert a skewer into each sausage so that the tip of the skewer is almost at the top of the meat.
4. Grill skewers for a total of 6 to 8 minutes, covered, turning them gently with tongs to cook all sides. Serve immediately, accompanied by a bowl of Easy Asian Dipping Sauce.
Note: The veal mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the skewers can be grilled up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.