Laotian Lemongrass-Stuffed Chicken Skewers (Ua Si Khai)

Laotian stuffed lemongrass is a charming and flavorful appetizer (and sometimes enjoyed as a dessert) that highlights lemongrass in a creative way. Traditionally filled with ground meat—chicken or pork are common—these small baskets are savory, fragrant, and perfect for sharing.

To make them, you form little baskets from the lower stalks of lemongrass, then fill them with a seasoned ground meat mixture. Each basket is dipped in beaten egg and deep-fried until golden and cooked through. They are typically served with a peanut-style dipping sauce, similar to what accompanies satay.

These little treats are forgiving to prepare ahead of time. Even if an earlier dessert attempt fails, stuffed lemongrass can save the day—many people find them to be a favorite dish from a Lao meal. Forming the baskets and stuffing them takes some practice, so buy a few extra lemongrass stalks in case you need them.

Laotian Stuffed Lemongrass (Ua Si Khai)

An absolutely delicious and authentic Lao appetizer that’s unique, fragrant, and elegant.

Ingredients

• 1 cup ground chicken (or beef or pork)
• 4 cloves garlic, chopped
• 4 green onions, chopped
• 1 bunch cilantro, chopped
• 4 kaffir lime leaves, stem removed and finely chopped
• A pinch of salt
• 8 lemongrass stalks, outside leaves removed (plus a couple extra in case of mistakes)
• 2 eggs, lightly beaten with a pinch of salt
• Oil for deep frying

Instructions

1. In a mortar (or a bowl if you prefer), pound or finely mash the garlic, green onions, cilantro, kaffir lime leaves, and a pinch of salt until they form a rough paste.
2. Add the ground chicken (or chosen meat) and mix or pound until well combined with the aromatics.
3. Prepare the lemongrass baskets: using a sharp knife about 1/2 inch above the base of each stalk, make a slit roughly 3–4 inches long. Rotate the stalk about 45 degrees and make another slit, repeating until the cuts create a basket-like structure. Trim the top of the lemongrass an inch or two above the basket to tidy the shape.
4. Using a small spoon or your fingers, insert about 1/8 cup of the meat mixture into each lemongrass basket. Rotate the stalk as you stuff to evenly distribute the filling.
5. Heat oil over medium-high heat in a deep pan or use a deep fryer. Dip each stuffed lemongrass basket into the beaten egg, coating it lightly, then carefully place it into the hot oil.
6. Fry until the filling is fully cooked and the exterior is golden. Cooking time will vary with size and oil temperature; using a thermometer or testing one piece first helps ensure doneness.
7. Drain on paper towels to remove excess oil.
8. Serve warm with a peanut-style dipping sauce on the side.

Nutrition

Calories: 224 kcal | Carbohydrates: 4 g | Protein: 13 g | Fat: 17 g | Saturated Fat: 10 g | Cholesterol: 130 mg | Sodium: 68 mg | Potassium: 441 mg | Vitamin A: 270 IU | Vitamin C: 3.5 mg | Calcium: 36 mg | Iron: 1.9 mg