1. To make the marinade, pound the peppercorns in a mortar with a pestle until roughly ground. Add the garlic, coriander and sea salt and pound into a fine paste. Stir through the palm sugar, fish sauce, soy sauce and oyster sauce.

2. Combine the beef pieces with the marinade in a bowl, cover with cling film and refrigerate for at least three hours or overnight.

3. Soak 12 wooden skewers in water for several hours or overnight.

4. To make the dipping sauce, mix all the ingredients in a bowl. Adjust taste if necessary.

5. Preheat a barbecue on medium heat.

6. Drain beef and thread marinated pieces onto the skewers, placing them close together to prevent them from drying out while cooking.

7. Lightly oil barbecue, grill the skewers, brushing occasionally with the coconut cream and turning often, until the beef is caramelised and just cooked through, about 5-6 minutes.

8. Serve the beef skewers alongside the dipping sauce, or pour the sauce over the skewers. Garnish with sprigs of coriander. Great with a leafy salad and rice.

If you like this recipe, try Neil Perry's Spicy barbecued chicken