UA SI KHAI

Traditional Laotian food with the citrus flavor of the lemongrass that penetrates to the meat.

INGREDIENTS :

• 6 Stalks of lemongrass
• ⅓ Lbs ground chicken
• 2 Green onions, finely chopped
• 3  Cloves garlic
• 2 Teaspoons cornstarch
• 2 Eggs, beaten
• 1 Tablespoon fish sauce
• ½ Teaspoon salt
• 1 Teaspoon ground pepper

For Frying

• 2 large eggs, slightly beaten
• Vegetable oil for deep-frying

DIRECTIONS :

• With a mortar and pestle, mash garlic to a paste
• Make 4-inch cuts lengthwise all around the lemongrass stalks.
• In a mixing bowl, mix together, except the 2 eggs for coating and the frying oil.
• Divide the mixture into six portions, 1/2 cup  for each 6 basket.
• Stuff one portion of the meat into each lemongrass basket.
• Press each filled stalk with your palms  to form a tight rugby ball-shaped capsule.
• Heat up the frying oil on low medium heat or until it reaches about 300°F.
• Dip each filled lemongrass stalk into the beaten eggs, turning to coat all sides.
• Deep fried in low medium heat, turning occasionally, until golden and cooked through.
• Transfer the stuffed lemongrass into a mesh strainer, to remove excess oil.

COOKING TIPS :

1. You may use ground pork, ground turkey or ground fish.
2. Make the fillings, about 1/2 cup for every stalks.
3. Wrap the lemongrass stalks with a paper towel and microwave on high for 30 seconds, before making a cut.
4. Don't let the temperature to get too high as the outsides will burn, before they’re cooked all the way through.

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