Laos‘ Oua Si Khai

This is another one of the dishes we learned in the cooking class and my absolute favourite Asian dish!!! Together with the sour peanut dipping sauce,  it simply tastes like heaven. Well, my heaven anyway :).

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.

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