Laotian Stuffed Lemongrass

Laotian Stuffed Lemongrass

Recipe only

This Laotian stuffed lemongrass recipe takes a traditional dish to an art form. The presentation is surely going to interest the people you are cooking for. Like Thai, Cambodian, and Vietnamese cuisines you are going to find the same basic ingredients, but put to use in many, many, different ways. This is a fantastic, simple, mouth watering dish that is great fun to make, if you love the kitchen and trying new things!!1 ENJOY. 

INGREDIENTS

3 garlic cloves, finely chopped

1 fresh kaffir lime leaf, finely chopped

1 teaspoon salt

1 teaspoon white ground pepper

1 medium Asian shallot, finely chopped

1/2 cup fresh coriander stems and leaves, finely chopped

1/4 cup fresh sweet basil leaves, chopped

250 g pork mince

10 fresh lemongrass stalks

Oil for deep frying

2 eggs, beaten

METHOD

1. In a pestle and mortar, grind the garlic, kaffir lime leaf, salt and pepper. Add the Asian shallot, coriander and basil. Grind till it is well mixed. In a bowl add the mixture to the pork and blend well.

2. Place the lemongrass stalks on a work surface, and starting at the bottom. Make a slit 4 inches long. Rote and do the same (just like North, South, East, West). Now push the ends in, using 2 hands so the cuts open to form a basket looking shape. Repeat with the other lemongrass stalks.

3. Stuff about 2 tablespoons of the pork mixture into the lemongrass baskets. Tidy the edges and make sure they are well compacted, use your hands.

4. Heat the oil to 175 C and when hot, dip the stuffed end into the beaten egg and coat well. Cook in the oil, turning until golden brown and cooked. This should take about 3-5 minutes. Drain on kitchen paper and serve with a dipping sauce.