Lemongrass Chicken Skewers

Ingredients

• 8 stalks lemongrass
• 400 g chicken breast fillet (pulled through a meat grinder or finely chopped)
• 2 Eggs
• 2 red chilies (deveined and finely chopped)
• 2 tbsp Soy sauce
• Salt
• pepper (ground)
• breadcrumbs
• 1 tbsp coriander leaves (finely chopped)
• 1 clove garlic (finely chopped)
• sesame oil

Instructions

1. 1.

   Mix the meat with soy sauce and let it marinate for 1-2 hours, then knead in eggs, chili, salt, pepper, coriander, and garlic. Gradually fold in tablespoon‑sized portions of breadcrumbs; the mixture should stay sticky but not too firm.

2. 2.

   Halve lemongrass stalks lengthwise. Shape 16 oval patties from the meat mixture. Insert a half lemongrass stick through each patty’s center (lengthwise) and roll it around the stick. Lightly coat the skewers in breadcrumbs. Heat 3-4 tbsp sesame oil in a large pan and fry the rolls gradually, browning both sides in hot fat. Drain on paper towels and serve immediately with a sweet‑sour sauce.