Lao Stuffed Lemongrass | Ua Si Khai
Indulge in the exquisite flavors of Lao cuisine with our Ua Si Khai recipe. Fragrant lemongrass stuffed with savory meat, delicately egg-battered, and deep-fried to crispy perfection. A culinary gem from Phia Sing's 'Traditional Recipes of Laos,' now yours to savor.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 lemongrass stalks
- 1lb ground pork
- ⅓ cup shallots, minced (about 1 medium)
- 2 tbsp cornstarch
- 2 tbsp LKK oyster sauce
- 1 tbsp fish sauce
- 1 tsp LKK mushroom powder
- 1 tsp LKK black pepper
- ½ cup green onion, finely chopped
- Banana leaves, heated
- 3 eggs
- 1 tbsp LKK vietnamese seasoning soy sauce
Instructions
- 1
Cut between the lemongrass strands then microwave for 3 minutes then cut
- 2
In a bowl, add the ground pork, pounded shallots, cornstarch, oyster sauce, fish sauce, mushroom powder, black pepper, and green onions. Mix well.
- 3
Stuff the lemongrass then wrap in heated banana leaves.
- 4
Bake at 400F for 20 minutes
- 5
In a small ball, add the eggs and seasoning sauce and mix.
- 6
Unwrap stuffed lemongrass and coat with egg mixture
- 7
In a skillet, add oil and lightly fry each side for 1 minute