Laos Stuffed Lemongrass aka Oua Si Khai

Ingredients:

10 lemongrass stalks (best the thicker)

500g ground chicken

5-6 shallots ~ minced

2 stalk green onion ~ finely chopped

2 tbsp cornstarch

2 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp sesame oil

1 tsp chicken powder

1 tsp ground black pepper

3 eggs

1 tbsp light soy sauce

Oil for frying

Directions/Instructions:

1. Wrap the lemongrass stalks loosely with a piece of paper towel and microwave on high for 4 mins or less to be just soft enough to be pliable while still retaining as much of their fragrant essential oil as possible.
2. With the tip of a sharp paring knife, make several 4-inch cuts lengthwise all around the lemongrass stalks, starting about 1/2 inch from the bottom.  By doing this, each stalk of lemongrass into a basket - a cage that will hold the meat.  So it's imperative to leave both ends of the lemongrass stalks intact.
3. In a mixing bowl, mix together all ingredients, except the eggs and the frying oil.  Divide the mixture into 10 portions.
4. Stuff one portion of the meat into each lemongrass "cage".  Try to get the meat to stay inside the cage as best as you can but if some ooze out, it is not the end of the world
5. Once filled the lemongrass stalks with all the meat, press each filled stalk with your palms (easier your hands are moistened) to form a tight rugby ball-shaped capsule.
6. Heat up the frying oil until it reaches about 350 deg F (We don't want the temperature to get too high as the outside of the filled lemongrass stalks will burn before they are cooked all the way through)
7. Dip each filled lemongrass stalk into the beaten egg mixture, make sure it is thoroughly coated, and drop it into the hot oil slowly and carefully.
8. Transfer your stuffed lemongrass from the oil and let them cool on a paper towel-lined plate.  Serve with steamed jasmine rice or sticky rice.