N&M's Globe | Laos‘ Oua Si Khai

Laos‘ Oua Si Khai

Serves	4-6
Prep time	30 minutes
Cook time	15 minutes
Total time	45 minutes
Meal type	Main Dish
Misc	Serve Hot

This delicious dish is best eaten with fingers :). Cutlery just won't let you enoy the juicy lemongrass flavour which permeates the filling. Try using different meats, and consider using the filling as a stuffing for any other vegetable, i.e. eggplants or courgettes. Experience with the balance of the flavours to suit your taste.

Ingredients

5 cloves garlic, chopped
4-6 Medium spring onions, chopped
0,5 - 0,75 cup coriander, chopped
1 kaffir lime leaf, finely sliced
1 heaped tablespoon salt
200g chicken, beef or pork, finely chopped or minced
10-12 stalks lemongrass, outside leaves removed
2 eggs, beaten with salt
1 cup oil for frying

Note

This dish is best eaten with jeow som, a sour peanut dipping sauce. Pound 1 chilli, 1 garlic clove, 1 thinly slices lemongrass, 2-3 unsalted peanuts, a pinch of sugar and salt until it becomes a rough paste. Add lime juice, water and fish sauce to taste, stir gently and combine.

Directions

Step 1	With a mortar and pestle, pound to combine garlic, spring onions, coriander, kaffir lime leaf and salt. A food processor will not release the flavours as successfully.
Step 2	Add meat and pound well.
Step 3	Using a sharp knife, and starting about 1 cm from the base of the lemongrass, make a cut right through the stalks for about 4-5 cm, ensuring that both ends of the stalk remain intact, as these ends hold the filling. Rotate the lemongrass stalk a quarter turn and repeat. Then cut several fines lines all around the stalk as seen in the picture.
Step 4	Use your thumbs to open the cage and make a basket shape. Insert a small spoonful of filling within this central core and shape smoothly with your hands to close it up.
Step 5	Dip stuffed lemongrass pieces in beaten egg .
Step 6	Heat your wok, add oil and fry the stalks until meat is cooked through.
Step 7	Drain on absorbent paper and serve.