1 clove Garlic, crushed
1 teaspoon Fresh ginger, minced
1 teaspoon Fresh lemon grass, minced
1 tablespoon Fresh coriander, chopped
30 ml Nuoc Mam sauce (optional)
15 ml Sesame oil
16 Firm white button mushroom

Dipping sauce
3 tablespoons Roasted peanuts
1 Red chili pepper, finely chopped
1 clove Garlic, minced
1 tablespoon Mint, finely chopped
15 ml Lime or lemon juice
45 ml Nuoc Mam with 5 ml anchovy essence
30 ml Sesame oil
100 ml Thin coconut milk

Mix the garlic, ginger, lemon grass, coriander, Nuoc Mam sauce, if used and sesame oil. Marinate the mushrooms in the mixture for 3-4 hours, turning frequently. Make the dipping sauce by mixing and pounding all the dipping sauce ingredients together except for the coconut milk. A rough paste should result. Stir in the coconut milk. Thread the mushrooms onto four skewers.Place on the barbecue or under a preheated high grill for about 3 minutes on either side, basting with the marinade. Serve hot with the dipping sauce.