Lao Stuffed Lemongrass | Ua Si Khai

What is Lao Stuffed Lemongrass | Ua Si Khai?

In the Lao language, the delectable dish known as "ua si khai" carries the essence of traditional culinary artistry. Originating from the timeless treasure trove of Lao cuisine found in Phia Sing's renowned cookbook, "Traditional Recipes of Laos," this dish represents an exquisite variation of the classic recipe. The heart of ua si khai lies in fragrant lemongrass, which serves as the vessel for a tantalizing blend of seasoned meat. These lemongrass stalks, infused with savory flavors, are generously coated with a delicate layer of egg batter before being lovingly deep-fried to a golden crisp. The result is a harmonious marriage of fragrant lemongrass and succulent meat, a tantalizing feast for both the palate and the senses.

Where is Lao Stuffed Lemongrass | Ua Si Khai from?

Lao stuffed lemongrass, a cherished dish from Phia Sing's "Traditional Recipes of Laos," finds its home in Luang Prabang, the heart of Lao cuisine. Restaurants like Tamarind Restaurant in this vibrant city keep the tradition alive, often serving it with a delicate peanut sauce. Having visited Laos multiple times, I've had the pleasure of savoring this flavorful delight.

How do you prepare the lemongrass?

Mastering this recipe becomes a breeze with some tips. Remove two layers of the lemongrass. Steam the lemongrass until it's sufficiently flexible, either using a steamer or microwave, to ease the stuffing process. Keeping longer lemongrass stalks reduces the risk of cutting them too short, making preparation smoother.

Tips & Tricks in making the best Lao Stuffed Lemongrass | Ua Si Khai

• Customize this to your liking and get creative whether it means using different proteins or using various seasonings.

• Try different cooking methods like frying, air fryer, or grill over a bbq.

• Make this ahead of time as it can take a bit longer to prepare. You can easily reheat these by doing a quick fry.

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Lao Stuffed Lemongrass | Ua Si Khai

Yield: 8-10

Author: Saeng Douangdara

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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.

Ingredients

• 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

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