-
1
Light a grill.
-
2
In a medium bowl, mix 1 tablespoon of the oil with the fish sauce, lemongrass, five-spice powder, honey, minced garlic and 1/2 teaspoon of salt.
-
3
Add the flank steak and toss to coat.
-
4
Using scissors, snip off the stems from the grape leaves and spread a few of the leaves out on a work surface.
-
5
Place 2 slices of the garlic in the center of each leaf.
-
6
Top with 2 slices of steak, 2 pieces of jicama and 2 basil leaves.
-
7
Roll up the leaves into tight cylinders, tucking in the sides as you roll.
-
8
Repeat with the remaining grape leaves, garlic, steak, jicama and basil.
-
9
Thread the rolls onto 4 pairs of skewers, so that each pair holds 3 rolls.
-
10
Lightly brush the skewered rolls with oil.
-
11
In a small skillet, heat the remaining 1/4 cup of oil until just beginning to smoke.
-
12
Remove from the heat and add the scallions and 1/2 teaspoon of salt.
-
13
Immediately pour the hot scallion oil into a ramekin.
-
14
Grill the rolls over moderately high heat, turning once, until lightly charred outside and firm, about 8 minutes.
-
15
Transfer the rolls to a platter and drizzle the scallion oil on top.
-
16
Sprinkle with the peanuts and serve.
