Buzz
Our whole family loves the delectable lemongrass-wrapped fried meat. Just stumbled upon an unbelievably simple and faster recipe online; all sisters and mothers, give it a go after checking it out.
Below are 2 methods to make delicious lemongrass-wrapped fried meat.
Method 1
Ingredients:
Lemongrass-wrapped fried meat boasts an enticing golden color, with a crispy exterior and a tender, fragrant interior.
- 500g ground pork
- 7-8 stalks of lemongrass
- 1 tablespoon finely ground lemongrass
- 2 tablespoons cornstarch
- 2 tablespoons cooking oil
- Salt, seasoning powder, honey, oyster sauce, fish sauce, dried onions
- Oil for frying.
How to make:
Step 1: Clean the lemongrass, remove excess stems, and cut in the middle with a knife.
Step 2: Ground pork in a clean bowl, add finely chopped dried onions, cornstarch, cooking oil, a small spoon of salt, two small spoons of fish sauce, a pinch of black pepper, two tablespoons of honey, and minced lemongrass. Use a large spoon to mix until the meat mixture becomes elastic and smooth. Alternatively, you can grind the meat in a mortar.
Step 3: After evenly grinding the meat mixture, tightly wrap it in plastic wrap and refrigerate for about 30 minutes.
Step 4: Take out the meat and use a small spoon to scoop a bit of meat into the middle of each lemongrass stalk, then wrap it evenly around the outside of the lemongrass.
- Continue until all the meat and lemongrass are used.
Step 5: Heat cooking oil in a pan, place each lemongrass-wrapped meat into the pan, fry until golden brown.
Step 6: Occasionally turn to evenly brown the meat on both sides.
Step 7: After frying until golden, remove and serve hot with chili sauce, either with rice or rolled with lettuce.
Method 2
Ingredients:
- Pork belly or pork butt: 500g
- Lemongrass: 10 stalks
- Shiitake mushrooms, wood ear mushrooms: 5 pieces
- Dried shallots: 1 bulb
- Honey: 2 tablespoons
- Five-spice powder: 1 packet
- Tapioca flour: 2 tablespoons
- Carrot, cucumber
- Seasonings: bouillon powder, pepper, cooking oil, sugar, lime (to make tasty sauce).
How to make:
Step 1: Clean pork belly, remove excess fat, and finely mince (or grind if you prefer).
Step 2: Soak wood ear mushrooms and shiitake mushrooms, clean, and dice. Mince shallots and lemongrass.
Step 3: Combine minced pork with wood ear mushrooms, shiitake mushrooms, shallots, lemongrass. Season with 1 tablespoon bouillon powder, 2 tablespoons honey, 2 tablespoons cornstarch, and ½ teaspoon pepper.
Step 4: Mix well.
Step 5: Clean lemongrass, remove excess stems, and cut in half.
Step 6: Take the minced meat and spoon a small amount onto each lemongrass stick, then wrap evenly around the lemongrass. Continue until all the meat and lemongrass are used.
Step 7: Heat cooking oil in a pan, place each lemongrass-wrapped meat into the pan, fry until golden brown.
Step 8: Occasionally turn to ensure even browning of the meat.
Step 9: Clean and trim carrots and cucumbers, soak them in a diluted saltwater solution.
Step 10: While waiting for the meat to cook, prepare a sweet and sour dipping sauce with the following proportions: 15g lime juice, 15g sugar, 15g fish sauce, 50g water, along with garlic, chili, carrots, and cucumbers.
Step 11: Try the golden-fried lemongrass-wrapped meat with vermicelli, accompanied by sweet and sour fish sauce!
Wishing all the ladies success and a delicious meal.
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